Search Results (8,711 found)
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Your go-to Italian favorite is now a fun finger food.
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In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese -- where they quickly turn to sludge This recipe holds on to the crunch by transforming each whole eggplant into a crisp cutlet You can make one eggplant per person to serve this as an appetizer, or add a bed of pasta to make it more substantial
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Swap regular potatoes for hash browns to make this super speedy casserole loaded with layers of sour cream, Cheddar, and bacon.
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These buttery pinwheel cookies with pistachios and cranberries will be a new holiday classic and a cookie tray favorite!
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Old-fashioned egg noodles are as good as ever. Here they're paired with quick cooking turkey cutlets — a real convenience food. The salty bacon helps bring out the flavor of the mild turkey, and rosemary enhances them both.
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A variety of cheeses and herbs are rolled into balls and coated in pine nuts for a Greek-inspired cheese ball perfect for Christmas parties.
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A savory lemon dressing with cumin, paprika, ginger, and oregano gives this salad an exotic flavor. Serve the salad warm or at room temperature.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Replace noodles with spaghetti squash and bake with bacon bits, eggs, and Parmesan cheese in this gluten-free, grain-free carbonara recipe.
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This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!
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In the time it takes to heat up frozen lasagna, you can make a from-scratch layered polenta dish that's every bit as satisfying. It needs nothing more than a simple green salad as an accompaniment.
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This delicious one-pot meal consists of a homemade tomato-mushroom sauce over breaded chicken breasts.