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cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Perfect for potlucks and picnics, this chilled macaroni salad with petite peas has a tasty mayo and sour cream dressing and extra crunch from diced celery and red peppers.
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Get New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish Recipe from Food Network
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This grilled lamb kebab recipe is marinated in yogurt, cumin, and a touch of vinegar for flavor and tenderness when grilled.
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Rice gets dressed up with bacon, onion, green pepper, and a savory tomato sauce. Top with corn and black olives, if desired.
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A spice-rubbed pork butt is cooked in a pressure cooker in a sauce of honey, molasses, hot sauce, and garlic. The sweet and spicy pulled pork is then served on a Kaiser roll with homemade coleslaw and barbeque sauce.
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You could freehand-draw spiders out of melted dark chocolate; or just top each one with plastic spiders. Just make sure guests peel off the spider before taking the first bite.
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Grilled chicken and a rich, creamy bleu cheese sauce are tossed with pasta.
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This warm-weather version of the classic black forest cake calls for the expected cherry topping, but the pie underneath is made of crushed sugar cones and an ice cream filling.
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Jasmine rice and minced shallots are simmered with coconut milk then mixed with black beans in this versatile side dish.
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This black sesame trixy stix recipe uses black sesame seeds and peanuts to make a nutty, sweet-savory candy.
Ingredients: sesame seeds, peanuts, sugar
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Just black tea and vodka, but the flavor is so much more than that.
Ingredients: vodka