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Authentic Korean short ribs use the 'flanken cut', which are cut across the bone, not along the bone. They grill up sweet, tender, and delicious after some time in a sweet soy marinade.
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This recipe is by Mark Bittman and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: fennel, onion, butter, water
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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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Chef John uses classic techniques to bring out more intense flavors in this classic avocado dip.
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Pineapple chunks give barbecue sauce a delightful Hawaiian flair.
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Pork back ribs covered in a paprika dry rub are smoked for 5 1/2 hours in this easy recipe that yields melt-in-your-mouth tender ribs.
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Welcome to a new and tastier version of the classic green bean casserole with bacon and fresh mushrooms.
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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Grandma knew how to get a soul-satisfying meal on the table for pennies on the dollar, and this easy, fast, and hearty tomato soup with bacon and macaroni is no exception.
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This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.