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cooking.nytimes.com
This recipe is by Alex Witchel and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
For the chef Michel Richard, using less butter and cream requires making deft use of sauces For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
www.allrecipes.com
Everyone's favorite luncheon meat, SPAM®, is transformed into delicious fries with a spicy garlic sriracha sauce!
www.delish.com
Just like those sausage-and-pepper festival sandwiches, but in burger form.
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Green beans are baked into a rich, zesty casserole with chili sauce, onion, bacon, brown sugar and a little dry mustard. This dish will add a little excitement to your vegetables!
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Kielbasa sausage is slowly simmered with a sauce that's not to sweet, not too sour.
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This vegan pumpkin brownie recipe makes the best autumn treats ever. Serve them with vegan coconut whipped cream or pumpkin seeds.
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Creamy, cheesy sauce with flavorful bacon and mushrooms over farfalle pasta.
www.chowhound.com
A classic breakfast sandwich recipe from Eggslut in Los Angeles, with soft scrambled eggs, cheddar, caramelized onion, and Sriracha mayo on a brioche bun.
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Baked meatballs seasoned with oregano and garlic, simmered in spaghetti sauce.
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Impress guests with these exotic Japanese oyster shooters, with sweet and salty flavors that come together in a taste explosion!
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.