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cooking.nytimes.com
Vegan diners and people who can't tolerate dairy will enjoy this creamy, velvety version of macaroni and cheese -- without the dairy Julie Askew from Long Island set to work to develop this recipe when her picky son developed a dairy intolerance.
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A classic prosciutto and Fontina–stuffed chicken breasts recipe with mushroom sauce.
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Creamed corn and crab meat intermingle with white wine, small bits of bacon, and cubes of potatoes in this soup. Try the chicken curry variation for a more piquant experience.
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A refreshing sweet salad made with fresh fruit, almonds, whipped cream, and coconut. Serve on a bed of lettuce leaves.
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Get Spinach and Artichoke Dip Pasta Recipe from Food Network
cooking.nytimes.com
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors You can skip the ricotta crostini but some kind of crunchy contrast – plain buttered toast, breadsticks or crackers – makes a nice counterpart on the side.
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Get Halloween Boo-Scotti Recipe from Food Network
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Courtesy of The Good Stuff Cookbook by Spike Mendelsohn, these French fries are an ode to fragrant fresh herbs.
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Lamb, rice, and ground dried mint fill these delicious, Greek-style bell peppers.
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Why, do you ask, am I making ketchup at home? Well, my beau goes through the stuff like water. A typical-sized ketchup bottle is considered two servings in our...
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Fresh oregano and parsley provide the flavor in this fiery-hot hot sauce.
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Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!