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Alexandra Guarnaschelli's serving suggestion: "Mix a spoonful into salad dressing or into the liquid from steamed mussels or clamsanywhere you want to have the freshness or herbs combined with a little heat."
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A versatile seasoning blend that's great for baked fish, roasted lamb, or incorporated into a pastitsio.
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These sticky, apple-scented ribs are cooked in the oven, then finished on the grill.
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Sauteed onions and mushrooms flavor this ground chuck meatloaf, which is layered with whole raw mushrooms before baking. These add a lot of juice to the loaf.
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Sweet cherry peppers are stuffed with marinated fresh mozzarella bites for a quick and delicious appetizer.
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As implied by the title, this salsa recipe has the surprise addition of dill pickle flavor through addition of diced pickle and pickle 'juice.'
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Get Ham and Mortadella Sandwich with Provolone and Pickled Hot Pepper Relish Recipe from Food Network
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This giant peanut butter and jelly sandwich from Food Network Magazine won't fit in your lunchbox: It's cake for eight!
Ingredients: jam, ice, cake, cereal
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Habanero peppers and cayenne pepper combine to bring the heat to this creamy version of guacamole.
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Fava beans are extremely versatile. Here Chef John grills whole pods until the skin is charred and the beans inside are just tender.
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Get Guava Bbq Ribs Recipe from Food Network
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Eggplant is fried, covered in fresh pesto, and broiled in this recipe inspired by a trip to a famous London restaurant.