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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Enjoy a serving of these rich and indulgent cheesecake bars on a special occasion. To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
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This pesto and pea lasagna recipe is a vegetarian dish with basil pesto, peas, ricotta cheese, Parmesan cheese, and pine nuts.
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This smoked salmon dip, made with cream cheese, lemon juice, and dill, is easy to make in your food processor.
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Oreo crust + pumpkin cheesecake filling = #fallgoals.
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I have cooked this dish for over 15 years now for my family and friends. My cheddar mac bake is pure comfort food and made with ingredients that can be found...
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During my culinary trip to Southeast Asia, scouting for new recipes, I was amazed to see how often and inventively tamarind was utilized. Whether by using its...
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Last summer, my brother got married to Alexandra. He made us wait for many years and finally the day came when he decided that he would be getting married. When...
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I created this recipe as a response to the inevitable answer to the question "what do you want for supper?" "I don't know" I developed this recipe the same way...
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This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!
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Mix up the easiest coquito ever in a blender to make a Puerto Rican holiday eggnog of rum, cream of coconut, condensed milk, and egg yolks.