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This savory tart is built upon a layer of store-bought puff pastry and topped with goat cheese, fennel, mushrooms and leeks It makes an impressive (and easy) party appetizer or weeknight dinner for two.
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Part Philly flavor, part game-day favorite, and 100 percent necessary for the Super Bowl.
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This super-easy version of pot pie is in the oven in just 10 minutes.
cooking.nytimes.com
I used a medium-grain rice that I buy at my local Iranian market for these peppers The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough and cover the baking dish)
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These deep-fried crab and cream cheese wontons contain just as much crab meat as cream cheese. They're served with a spicy sweet-and-sour dipping sauce.
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Use a few ingredients—apples, cinnamon, and nutmeg—to infuse your own bourbon that tastes just like your fave fall dessert.
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Get Wild Rice Pilaf with Nuts and Lemon Recipe from Food Network
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Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired.
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Get Turkey Hashed Browns Recipe from Food Network
cooking.nytimes.com
My usual method for roasting peppers is to sit each pepper on an open flame, letting the skin turn black and ashen in spots It’s time-consuming, especially if I’m roasting more than four peppers at once (I have a four-burner stove), so I blacken them all together under the broiler (You could also use a grill.)
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Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!
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Get Smoked Salmon Tea Sandwiches Recipe from Food Network