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Try these Chicago-style dogs for a twist on the classic hot dog.
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Chocolate bars with macadamia nuts and white chocolate chips.
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This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mix up an easy herb rub with sage, rosemary, fennel, and bay leaf, and the herb mixture will infuse these easy grilled pork chops with delicious Mediterranean flavors over several hours. Grilling them is quick. If it's raining, just broil the chops.
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Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.
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This pineapple upside-down pound cake is made in a Bundt® pan; filled with pineapple, cherries, cream cheese, and eggs, it's a rich treat.
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This strawberry cake uses a strawberry puree as a natural strawberry flavoring. It tastes light and fresh with a cream cheese frosting and goes well with any occasion.
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This main dish recipe features sliced beef sirloin cooked with potatoes, and onion in a sauce made with prepared dashi soup, sake, and soy sauce.
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These simple butter cookies do not spread in baking.
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Wisconsin is famous for deluxe bloody mary cocktails with plenty of spicy, sweet, and savory ingredients. This makes enough mix for a very busy bar. Add vodka to taste.
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A spicy bloody mary mix chills for 8 hours so the hot flavors can blend. Add vodka and whatever garnishes you prefer.
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John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up at his local supermarket.