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cooking.nytimes.com
This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg. Perfect for a Sunday brunch!
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Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.
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Sometimes simpler is better. This six ingredient bean soup recipe is a delicious combination of navy beans, carrots, onion, and bacon, simmered until the soup is thick and the beans are tender. A winner with children and adults alike.
cooking.nytimes.com
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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A warm, filling main course for breakfast or brunch or a sassy southern side dish for supper. Be sure to make up a mess of biscuits to serve alongside this southern favorite!
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Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage. Substitute the fresh flesh of the tomatoes for the canned tomatoes with chiles, if you like. Sausage is an optional ingredient.
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Linguine with sweet onions, bacon, sauteed shrimp, and langostino lobster is the perfect dish for dinner parties!
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Inspired by the classic combination of bagels with lox and cream cheese, this variation uses smoked trout and homemade English muffins.
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Nick Fauchald adds fabulous smoky flavors to the Catalan sauce romesco by swapping in smoked almonds for the usual plain kind and adding a touch of pimentón de la Vera (powdered, smoked Spanish red peppers).
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Get Smoked Cheddar and Creole Mac and Cheese Recipe from Food Network