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Chicken and wild rice casserole baked in a creamy mushroom soup-based sauce is a warm and comforting meal.
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Flavored with herbs and Pecorino Romano, and tossed with a little extra-virgin olive oil, these fries emerge from the oven crisp and delicious.
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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A classic French ham and cheese savory quick bread recipe.
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This traditional Sicilian dish makes a festive main course, especially when served from a giant platter Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
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Allow two days for the hard boiled eggs, chopped onion and canned beets to marinate in a cooked brine of vinegar, sugar, bay leaf and cloves.
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Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
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Even though North Africa is not a bastion of macaroni, the flavors of Morocco blend nicely with the dish.
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This recipe is by Jill Santopietro and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Impress your Christmas party guests with a creamy punch made of lemon-lime soda, eggnog, and vanilla ice cream.
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Refreshing limoncello cake will be a crowd-pleaser and an instant hit at your next summer picnic or dinner.
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This macaroni and cheese recipe combines Mexican chorizo and green chiles or jalapeños with a creamy cheddar and Monterey Jack sauce.