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This recipe is by Oliver Strand and takes 20 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Lime marinated grilled chicken cutlets! With a thick and creamy black bean sauce.
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To make this tasty holiday snack, combine shredded Cheddar cheese with butter, flour and salt. The dough is rolled out and cut into strips then baked until crispy. Use sharp or mild cheddar, your choice.
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Chicken is marinated in Chef John's magical miso honey sauce and grilled over indirect heat to make this simple yet umami-packed recipe.
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Cooking in foil packets makes for a tidy grill, and allows all the flavors to mingle and intensify. Here, thick slices of potato and onion are seasoned and cooked with butter until tender and brimming with flavor.
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Get Prosciutto and Melon Soup Recipe from Food Network
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Cans of green and red enchilada sauce are combined in this turkey and corn tortilla soup seasoned with cumin. Serve garnished with minced jalapeno, avocado, chopped tomato, and grated cheese.
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Cherry tomatoes tossed with olive oil and balsamic vinegar are roasted until sweet, sticky, and juicy in this quick and easy side dish.
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This moist vegan cornbread with soy milk, canola oil, and frozen corn kernels is a snap to make in a cast iron skillet and great with soup.
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This recipe can be baked as cookies or as a fruitcake. It combines the traditional fruitcake ingredients of dates, dried fruit and chopped nuts.
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Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
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Get Tenderloins Recipe from Food Network