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These butternut squash tamales, featuring a honeynut squash fudge and pumpkin seed dip, will impart some bold Mexican flavor into your fall cooking.
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Marinating meat for a couple days in a blend of beer and soy sauce helps to remove the gaminess of fresh meat. Try it on deer, elk, or even moose.
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This light and lovely salad dressing made with fresh, ripe pear lends itself well to a simple and elegant salad.
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A lovely salad with fresh blueberries, candied pecans, and blue cheese. The homemade salad dressing is the best and brings the flavors together nicely!
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Mini rolls stuffed with deli ham and melted Swiss cheese are baked with a savory poppyseed-mustard sauce for an easy, tasty little bite or appetizer.
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Kohlrabi and apples in a mayonnaise-based dressing.
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Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table.
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Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
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A coconut and banana smoothie with a double dose of coconut is an easy-breezy tropical way to start your day.
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This quinoa salad with huckleberries, toasted sunflower kernels, and chickpeas has a bright flavor thanks to plenty of lemon juice and zest.
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This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
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Maple syrup and wine vinegar blend to make a sweet and spicy glaze for baked ham.