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Breathe new life into your summer picnic or backyard barbecue with this simple salad of fresh tomatoes and sweet corn.
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Serve this broiled salmon recipe with a chive-tarragon yogurt sauce for a special brunch.
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Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that's great with tortilla chips.
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This pasta carbonara recipe—based on the Roman dish of spaghetti, eggs, and cheese—is simple to make and satisfying to eat.
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Crescent roll dough triangles is topped with cheese, mushrooms, and pepperoni in these cute witch hat dippers that are great for Halloween parties.
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Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference.
cooking.nytimes.com
Light and fluffy, here the bread takes on a soft, cakelike texture from its custard bath, which is a nice foil to the sharp cheese, savory onions and caramelized apple I wouldn’t go so far as to say this sandwich could replace latkes on Hanukkah But it sure makes a nice alternative that I could see making all year long.
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Get Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto Recipe from Food Network
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I shared this potato salad with Kris, Michelle, Emily, Nicole, and my father-in-law, Bob; and the reaction was unanimous-"Oh Wow! I could eat this salad every...
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Get Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad Recipe from Food Network
cooking.nytimes.com
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers I had sort of forgotten about it until I came across it again recently at Bob’s Red Mill