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Warm steak and potatoes, served on a bed of greens and tomatoes with a red wine vinaigrette -- comfort food without the guilt.
cooking.nytimes.com
With pliant skins surrounding a rich mash of potatoes and cheese, Julia Hlinka’s pierogies are the epitome of satisfying northern Slovakian farm food Instead of the traditional sheep's cheese, she uses American cheese — a reminder of her move to the United States in the 60s — which melts into the potatoes She tops the pierogies with bacon as a treat
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These light and flavorful old-fashioned potato donuts are a tasty treat to serve with hot cocoa or coffee.
cooking.nytimes.com
Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
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This recipe delivers a hash brown casserole that can function as either an easy weeknight dinner or a savory breakfast potato dish.
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The creaminess comes from fat-free sour cream mashed with potatoes.
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Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. You can also add parsnips, rutabaga, or any similar vegetable; be creative!
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This quinoa salad recipe from Joanne Chang tosses healthy quinoa and roasted fall vegetables with an Asian dressing.
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This crowd-pleasing vegan take on the green bean casserole uses cashews to recreate the creamy goodness found in this traditional family meal.
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Get Spicy Roasted Tomato Marinara with Spaghetti Squash Recipe from Food Network