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Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
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Cinnamon sweet sticky buns, with melted brown sugar and pecans.
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Emmentaler and Gruyere cheeses combine with white wine, nutmeg, and garlic for a simple and delicious fondue for dipping French bread and boiled red potatoes.
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Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.
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Grilled chicken with a spicy chipotle-ancho chile pepper marinade is a copycat version of the restaurant chain Chipotle®'s chicken.
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Chicken flavored with ginger, lime, and fresh herbs is served in lettuce leaves in this spicy Larb Gai recipe fit for a Slow-Carb meal.
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Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.
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An easy recipe for spicy red radishes pickled in red wine vinegar, sugar, mustard, coriander seeds, and peppercorns.
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In this dirty martini, we swap olive and olive juice for kosher dill pickles and pickle juice.
Ingredients: gin, vermouth, pickle juice, garnish
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New York City chef George Mendes quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky ("as well as bland," he adds), so salting gives it a firmer texture and a more pronounced flavor.
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This side dish of corn and green onion is dressed in white wine vinegar, lime juice, and tarragon.
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Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili.