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cooking.nytimes.com
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls
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This recipe for Boston baked beans uses navy beans, molasses, brown sugar, and ketchup to create a wonderful old-fashioned baked bean flavor.
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A simple but delicious breakfast bake with bread slices, eggs, cheese and ham.
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Grilling the chiles gives them a mild, smoky flavor.
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Lentils replace the meat in this vegetarian recipe for lentils in sloppy joe sauce; serve on English muffins or rolls for a hearty meal.
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This plate is beautiful to look at and sensational to eat.
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This dipping sauce features minced garlic and ginger in soy sauce and rice wine vinegar.
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Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.
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I was looking to create an asian-inspired grilled chicken dish, and I happened to think of the flavors of apricot and ginger. They go surprisingly well together...
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Cranberry juice is simmered in a slow cooker with orange zest, cloves, dried cranberries, honey and cinnamon.
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Chef John's newest recipe for pizza dough calls for the "ancient grain" spelt in sprouted flour form, and makes a delightful alternative to traditional pizza dough.
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Whip up a batch of your own homemade deviled ham spread in just a few minutes. It's a great way to use up ham leftovers.