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Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
cooking.nytimes.com
Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers Serve it at room temperature, with warm pita bread and raw or cooked vegetables The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.
www.allrecipes.com
This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
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Tomatoes, apple, onion, and sugar are simmered into a sweet jam that gets a spicy kick from cayenne pepper in this fun and unique recipe.
www.allrecipes.com
Kick up your tuna salad sandwiches by adding jalapeno peppers and Cheddar cheese crumbles to the mix!
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This easy vegan pasta salad recipe is full of veggies, including olives, broccoli, and tomatoes, plus pickles and pickle juice for tangy flavor.
cooking.nytimes.com
Green Goddess is a California classic It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it’s too thick and intense for delicate spring mixes Although I’ve made the anchovies optional, I recommend them because they add depth to the flavor
cooking.nytimes.com
In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts In the authentic version, a generous amount of melted butter would be drizzled over the top before baking I have substituted a moderate amount of olive oil for the butter.
www.foodnetwork.com
Get Shrimp Remoulade Sliders Recipe from Food Network
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Get Buttermilk Pie Recipe from Food Network
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This linguine is a decadent yet simple pasta dish.
www.chowhound.com
Slather a bit of the Big Easy on your next chicken salad sandwich.