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Bacon is baked in a Panasonic CIO and stuffed into pita bread with eggs, sausage, and tzatziki sauce to make this Greek-inspired breakfast.
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This is my favorite summer lunch and the first thing I make when I get to Cape Cod each year. Originally inspired by a Jamie Oliver dish. If you are lucky enough...
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Get Baby Lamb Chops with Artichoke and Tarragon Dip Recipe from Food Network
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Get Barley Salad With Ham and Black-Eyed Peas Recipe from Food Network
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The yummy Southern flavors of biscuits, corn muffins, and mustard greens team up with ham, Dijon mustard, and cheese to make this bubbly, golden casserole that celebrates the flavors of the south.
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Get Soft Asian Summer Rolls with Sweet and Savory Dipping Sauce Recipe from Food Network
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Grilled eggplant is mixed with red onions and sweet tomatoes for a chunky dip or vegetable side dish.
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Get Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa Recipe from Food Network
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Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta Don’t overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt – it really brings out the saline flavor of the crab Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.
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This hearty stew is super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken.
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Get Buffalo Chicken Salad Recipe from Food Network
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If you don’t want to bother with the phyllo dough or you want to cut down on carbs or calories, make this as a gratin (see below) It’s delicious either way Because of the moisture in the kohlrabi, your phyllo will need to be recrisped in a low oven if the pie sits for any length of time.