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Brown sugar adds a terrific sweetness to this southern-style, slow cooker pulled pork.
cooking.nytimes.com
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma Whatever the origin, no better cold-weather pasta sauce has come down to us
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Lentils have a mild lovely taste and they take on a nice flavor and texture in this dish when cooked up with carrots, onions, and garlic. They're tossed with olive oil and lemon juice, fresh parsley, and chopped celery, for crunch.
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I made a large batch of this in early Summer to serve next to some Bourbon and Sake marinated Rib-eyes. We ate it on a lake in North Louisiana but the enjoyment...
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Hashbrowns got nothing on tots.
cooking.nytimes.com
Tita Em is a nickname for Zosima Arceo Phojanakong, also known as Emma, who happens to be the mother of King Phojanakong, the chef at Kuma Inn on the Lower East Side of Manhattan Her background is Filipino, and Mr Phojanakong’s recipe for chicken wings is a spin on something that his mother used to cook every week for her family when the chef was a boy: a whole chicken simmered in a silky, peppery adobo gravy
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Get Crudite with Infused Olive Oil and Balsamic Recipe from Food Network
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This recipe was made for summer.
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A loaded low-carb breakfast pizza for all you cauliflower fanatics.
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These stuffed zucchini boats will convince anyone to love courgettes; filled with Parmesan, Monterey Jack, and cottage cheese, plus garlic.
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Pork is omitted from this broccoli slaw and bean sprout moo shu stir fry to make an easy vegetarian-friendly main course or side dish.
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Get Tilapia with Escarole and Lemon-Pepper Oil Recipe from Food Network