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This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The classic hot dip updated with Gruyère cheese and crunchy panko breadcrumbs.
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I love making this as an appetizer if we're planning on having a heavy dinner - it's a light healthful treat made with papaya, tomato and red pepper in a lovely papaya seed dressing. Awesome with pieces of fresh baguette, crackers or tortilla chips.
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The sauce is good on just about anything from pork, chicken, and seafood.
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Get Part-Butter/Part-Shortening Easy Pie Dough Recipe from Food Network
cooking.nytimes.com
This recipe is by Glenn Collins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
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I wanted to use up my bounty of veggies from the garden and came up with this concoction.
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This is a starters Greek recipe that is also eaten as an ouzo 'meze' (snack). It is a dish that I'd only tried in restaurants but when I tried to make it at home I found out I made it as good and delicious.
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This is a meatless version of one of my split pea soups, sweetened with hoisin sauce and roasted garlic. Made thicker, it can be used as a sweet accompaniment to a plate of Basmati rice and assorted Indian breads.
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Kidney beans and garbanzo beans come together in a creamy hummus with hemp seed hearts for a hearty Mediterranean-inspired spread.