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Smothered in sweet and spicy sauce, this Chinese eggplant dish is sure to please even the pickiest eater.
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Green tomato and green apple mincemeat pie is a sweet addition to the holiday dessert table.
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This sweet take on a bruschetta recipe pairs ripe peaches with a creamy hazelnut liqueur–mascarpone spread.
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
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The apples go great with the shortbread crust. Very easy and delicious!
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A cool and creamy blend of malt, vanilla ice cream, and graham crackers.
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Say goodbye to boring salads with this combination of napa cabbage, ramen noodles, and a flavorful dressing that's not only delicious, but super easy to make!
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These chicken nuggets are dredged in whisked eggs, coated with a coconut, cayenne, and bread crumb mixture, and baked until golden brown.
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This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Peter Halferty's version of the Vietnamese bánh mì won first place in the cold sandwich category of the Mezzetta Make That Sandwich Contest. The idea for this recipe stemmed from his love of Asian and spicy flavors.
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Get Pureed Artichoke Crostini with Lime Salt Recipe from Food Network
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The Slanted Door chef's go-to dish: salty, savory, and delicious.