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Chicken Skin Tacos! Made with crispy fried chicken skin tossed with cilantro habanero salsa.
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Apples, oranges, lemons, brown sugar, raisins, spices, and green tomatoes combine to make an incredibly flavorful pie filling. Makes 30 pints of perfect stocking stuffers.
cooking.nytimes.com
Give commonplace cauliflower an upgrade and it becomes holiday fare Take a classic Venetian approach by using a mixture of sweet spices Caramelized onions, saffron and cinnamon build the fragrant foundation, along with fennel and coriander seeds
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Get Wild Boar Floridian Sausage Recipe from Food Network
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This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.
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Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
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Get Apple Chutney Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Lidia uses chestnuts, herbs, and Parmigiano-Reggiano cheese in this holiday classic.
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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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This spicy green juice cocktail is made with fresh kale, ginger, celery, cucumber, and green apples.
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Eat your muesli! If you've never tried this granola-like breakfast treat, this is a great recipe. Lots of bran and oats and raisins and nuts, with just enough brown sugar to add a bit of sweetness. Serve as is with soy milk, or plop the bowl in the microwave and eat it warm.