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Preshredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust. Recipe By: Grace Par
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These tasty summertime treats take the classic ice cream sandwich to a whole new level with - what else? - cookie dough!
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A light and creamy summer squash soup features yellow squash and zucchini in starring roles. A hint of lemon at the end adds a sprightly flavor.
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A delicious posole in minutes, made with leftover Thanksgiving turkey, green mole paste, and canned hominy.
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Get Brisket Hash Recipe from Food Network
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Shrimp and white fish simmer quickly in a creamy potato broth spiked with sauteed onion, garlic and dill.
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Turnips are simmered in a spicy tomato-based sauce with Indian spices then coarsely mashed in this easy vegetarian and vegan side dish.
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This recipe for hearty mushroom and barley soup has been handed down through generations.
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A recipe for a vegetarian version of the popular stir-fried Thai noodle dish.
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This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These mini risotto cakes are like Italian arancini made into patties, flavored with goat cheese and kale, and topped with roasted red pepper sauce.