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The best of the summer crop comes together in this fresh, flavorful squash and tomato side dish.
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The hobo pack, a self-contained, foil-wrapped meal cooked in hot coals, is an easy option for outdoor cooking Though this recipe includes a lot of fall flavors, it is great for summer cookouts, a change from the usual suspects The key to success is to be sure the foil packet is tightly sealed so no juices leak out
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This quick and easy version of the cold tomato soup gazpacho is unique due to the addition of avocados and shrimp.
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You chill this seafood medley for an hour before stuffing--flavors intensify and ingredients hold together nicely.
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Infused with lots of grated fresh ginger and a hint of garlic, this creamy carrot soup is the perfect start to an autumn lunch or dinner.
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Ground beef and potatoes are cooked in a rich tomato sauce seasoned with chili powder, garlic and hot pepper sauce to create this meaty chili.
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A sweet and tangy sauce of brown sugar and mustard with a hint of cloves is the luscious finish to this classic combination of apples and pork baked to perfection.
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This recipe is by Jonathan Reynolds and takes 20 minutes, plus 1 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much