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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Avocado and habanero peppers are submerged in a brine of vinegar and fresh dill to make these addictive spicy pickles that are a DIY treat.
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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These pinto beans require almost no attention. Soak the dried beans overnight, then place them in the slow cooker with onion, garlic, and jalapeno pepper for beans by dinnertime.
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Cubed chicken breast is combined with smoky, spicy chipotle peppers and feta cheese in this flavorful salad.
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Tender poached chicken and tangy shallot jam flavor this healthy, picnic-friendly sandwich.
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In this smoked turkey recipe, brining and slow smoking bring BBQ to the Thanksgiving table.
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Get Turkey and Pumpkin Seed Chili Recipe from Food Network
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This barbecue side comes from Chef Peter McAndrews of Philadelphia restaurant Modo Mio.
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Chef John's take on the classic Persian savory stew features duck, pomegranate, and walnuts.