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Three luscious layers of caramel cake iced to perfection; bring this to your next party or surprise someone with a sweet treat just because.
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Black-eyed peas are are actually beans. Likely originating in North Africa and brought to the New World by explorers and slaves, these tasty legumes have long been an important and beloved part of the Southern diet.
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Try this time-tested recipe for sausage and cornbread dressing this holiday season; it's a bit of work, but worth it.
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This easy recipe cooks a whole chicken along with veggies in a slow cooker for a flavorful and simple chicken soup; add noodles or rice before serving.
cooking.nytimes.com
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
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Get Snapper with Fennel and Tomatoes Recipe from Food Network
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This roasted butternut squash and sweet potato bisque is perfectly spiced and topped with a crumbled slice of applewood bacon.
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Get Shrimp Fra Diavolo Recipe from Food Network
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
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Corn, black beans, and black-eyed peas are marinated in a simple vinaigrette dressing for a refreshing corn salsa or salad.
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Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winters night. If you like, pass grated Parmesan at the table.