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This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe yields a crunchy and sweet drop cookie through use of butterscotch chips and crushed potato chips.
cooking.nytimes.com
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian “India is totally different than Trinidad,” she says
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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Chef John's quick and easy recipe for crusty herbed potato wedges calls for herbes de Provence and a bit of paprika.
Ingredients: russet, herbes, paprika
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This quick and easy, creamy white cheese dip is just like dips served in restaurants that you can eat in the comforts of your own home.
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This potato, onion, bacon, and cheese casserole makes a rich, delicious main course served with a tossed green salad.
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Chili powder, curry powder and coriander seeds are the secret for the zip in these low-calorie potato skins. And so simple to make. Baked potato skins are dipped in olive oil, dusted with spices and baked until crispy and memorable.
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Hash brown potatoes are baked with processed cheese, mayonnaise and onion, topped with real bacon bits.
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This requisite seafood dish was served at the Obama inaugural luncheon.
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This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!
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Ranch dressing, pepperoncini peppers, pickle relish, and olives give this potato salad its distinct flavor.