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cooking.nytimes.com
This recipe is by Julia Moskin and takes 30 minutes plus 30 minutes' resting. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
The genius idea here is pulsing sliced pepperoni with bread crumbs to add a ton of extra flavor and a great crunch to broccoli.
www.chowhound.com
This Mexican arroz verde recipe (spicy green rice) is a good accompaniment for just about any main course, especially grilled meats.
www.allrecipes.com
Corn kernels pan-fried with fajita seasoning are tossed with black beans, jalapeno, and lime and orange juice for a tangy and spicy salad.
www.allrecipes.com
I made this for my husbands birthday, and it was a hit. We both ooohed and aaahed throughout dinner.
www.allrecipes.com
Always looking for a way to make green beans different, this one is such a winner. Green beans are sauteed with garlic, shallot and sesame seeds for a tasty side dish with Asian flair.
www.allrecipes.com
Pumpkin and sweet potatoes are roasted with a medley of spices, then pureed and combined with chicken broth for a smooth soup.
www.allrecipes.com
Super easy, spicy and tasty fried pickles for the pickle-lovers among us!
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My mother-in-law made a large batch of sauerkraut one summer and to use it up, we invented this (both out of hunger and necessity to use up all that sauerkraut!) It takes just seconds to throw in your slow cooker and you come home to a yummy dinner.
www.allrecipes.com
This is a great, flavorful way to prepare grits. You can also use mild sausage and less or no hot sauce if you prefer not to have the extra spice.
www.delish.com
Love lasagna? Better turn it into a dip!