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cooking.nytimes.com
Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane
www.delish.com
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.
www.allrecipes.com
Jalapeno peppers are stuffed with a blend of cream cheese and Cheddar cheese in this crowd-pleasing, bacon-wrapped appetizer.
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Crisp chicken nuggets are piled on toasted buns with ranch dressing, bacon bits, lettuce, and tomato in these quick, budget-friendly sliders.
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This is a simple appetizer that is great for breakfast or brunch we make them every year for Christmas morning brunch.
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This is a cannellini bean salad with squash, broccoli, bacon, and maple syrup. Serve warm or at room temperature.
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
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Turkey burgers are a popular lunch at Gwyneth Paltrow's house, where she serves them on toasted brioche buns. She usually adds a topping or two, like Swiss cheese and a few pickled jalapeños.
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Get Spicy Smoky S'mores Bars Recipe from Food Network
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Get Smoky Spinach Artichoke Dip Recipe from Food Network
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These vegetarian fajitas are loaded with avocados, bell peppers, and onion that have been marinated in liquid smoke and fajita seasoning.
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Get Smoky Two-Potato Salad Recipe from Food Network