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A layered casserole of chicken, Cheddar and broccoli drenched in a creamy mayonnaise and white wine sauce artfully seasoned with curry.
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Bake and cool your Parmesan spiral appetizers one day before serving. Store them at room temperature.
cooking.nytimes.com
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion Yogurt also gives the omelet a light, fluffy texture Make this with winter squash in winter and with zucchini in summer.
cooking.nytimes.com
This recipe, adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article It is packed with fragrant dill and cilantro, and studded with feta The fritters would go well with smoked salmon and a little yogurt, or a garlicky spread of beets, dill, walnuts and horseradish that pulls from the Ashkenazi tradition
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This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
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Several types of berries, toasted nuts, and a mango dressing are lovely and delicious with mixed greens.
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Like a giant baked taco! Ground beef with Ranch Style beans and tomatoes on top of corn tortillas, in a cheesy casserole.
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Pineapple cake mix is blanketed with ricotta cheese, vanilla pudding, and whipped topping in this cheesecake, inspired by Italian love cake.
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.