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Puree sugar pumpkin to enjoy in this tasty baked gratin.
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This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Provencal Cherry Tomato Gratin Recipe from Food Network
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This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
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Dainty little triangle sandwiches are filled with a mixture of cucumber and seasoned cream cheese. They go together in no time.
Ingredients: cucumber, cream cheese, salt, cumin, bread
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This recipe is one of the top 10 finalists in our 2009 Stuffing Recipe Contest.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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Sugar, spice, and rum (if you like) with coconut and whole grain bread make a rich and delicious bread pudding.
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Canned chickpeas help you create this delicious, restaurant-quality, falafel dish in just 30 minutes.
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This 2006 recipe from Mark Bittman takes that workhorse of the kitchen — the egg — and makes it a bit more glamorous By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.
Ingredients: cloves, good bread, red wine, eggs
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American cheese and Russian dressing get along quite well in this turkey sandwich.
cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.