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Bagel chips, pretzels, and sesame sticks in a honey-mustard glaze.
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Nothing sizzles like spicy wings under the night sky.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Black grapes, such as Concords, come into season in the fall The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note I serve this for brunch, or before dinner with drinks
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A small amount of savory white miso paste gives New Englandstyle clam chowder a Japanese accent. Parsley oil adds flavor.
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Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
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Classic, versatile veggie loaf can be made in muffin cups for a mini variation.
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Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
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Get New England Clam Chowder Recipe from Food Network
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Mohnstollen is a staple in German Christmas baking and this poppy seed stollen is a wonderful variety to regular yeasted stollen with coffee.
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Marcia added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."
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This secretly quick and easy gourmet appetizer features crusty French bread baked with goat cheese, rosemary, toasted walnuts, and honey.