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For a satisfying, no-cheese breakfast dish that's quick and easy to make, simply combine crispy baked bacon, eggs, butter, and onions.
Ingredients: bacon, eggs, water, butter, white onion
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This baked risotto is half the work of a regular risotto, and double the taste.
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A twist on the classic apple tarte Tatin, Tom Colicchio's recipe uses roasted tomatoes in place of apples, and cuts the sweetness of the caramel by adding sherry vinegar.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish It is also exceptional on its own, with rice You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.
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Bacon joins forces with rice, beans, and tortillas creating a delicious duo: bacon tacos!
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This tangy salad dressing made with red wine vinegar, olive oil, mustard, paprika, and garlic can also double as a marinade.
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Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
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A smoky, salty marinade for a 3 to 4 pound brisket. Marinade is good for oven-baked or grilled brisket.
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Paper-thin shavings of cucumber, carrot, and radish become supple and flavorful after a quick soak in rice wine vinegar.
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The tangy-sweet glaze is everything.
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Get Tamarind Glazed Duck Tacos with Grilled Pineapple Relish and Pickled Onions Recipe from Food Network