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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
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White chocolate and Kahlua® take this creme brulee to another level. This rich, creamy coffee-flavored dessert is sure to wow your guests.
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Your mac-and-cheese supper gets an upgrade when you use short penne pasta, sharp white Cheddar cheese, and bacon to make a deluxe version of this comfort dish.
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Mac and cheese gets a big flavor boost with the addition of basil pesto sauce and crumbled bacon.
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Large chunks of toasted pita stay delightfully crunchy in this bread salad, laced with white anchovies and topped with a garlicky sour cream dressing.
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Orange juice-infused gelatin holds together this festive cranberry salad featuring a winning combo of bananas, walnuts, Granny Smith apple, and celery.
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An easy vegetarian taco recipe filled with meaty mushrooms cooked with cumin, oregano, and garlic.
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Take the guesswork out of risotto with this recipe where the rice is started on the stove, baked halfway through the process, then finished with cheese and chives on the stove.
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Straightforward grilled steak tips - with slightly salty, hearty sauce that can be used with any cut of beef, and is great for dipping crusty bread into.
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Sauteed portabello mushroom caps make a quick, easy vegetarian entree that goes well with just about anything.
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Tender, slow-cooked mushrooms and onion make this creamy, cheesy egg dish extra hearty for a special weekend breakfast.
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Get Mushroom and Cheddar Pork Sausages Recipe from Food Network