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This sweet and smoky barbecue sauce is the perfect gift for die-hard winter grillers. Refrigerate it for up to two weeks. Recipe By: Grace Parisi Servings: Makes about 1 cup
cooking.nytimes.com
I have kept a box of white wine in my refrigerator and red in the pantry almost since these easily dispensed wines first became available Need a half-cup, a cup or more for a recipe It’s at hand, ready to go into the pot, and there’s also some always ready to go into the cook.About the only time I serve the wines is on an informal occasion, for example if someone wants a glass of white when everybody else is drinking red
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Hard-boiled eggs top this simple tuna pasta salad that's coated in a lemon juice, honey, and mayo dressing.
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Clementine and sage lend citrusy, fragrant aroma to this easy sheet pan meal of broccoli and lightly breaded chicken over roasted potatoes.
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Get Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes Recipe from Food Network
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An enticing, pretty appetizer plate combines salmon-stuffed deviled eggs and stuffed cherry tomatoes. The treats get a sprinkling of smoked paprika to kick up the flavor and color.
cooking.nytimes.com
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lobster tails topped with crab dressing make an exquisite but surprisingly simple meal for two. Serve with fresh lemon wedges.
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This Mexican arroz verde recipe (spicy green rice) is a good accompaniment for just about any main course, especially grilled meats.
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Get Steak with Olive Salsa Recipe from Food Network
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If you have a smoker, you'll like this one, especially if you've never grilled vegetables in it. The secret is cutting them in uniform sizes so that they all cook evenly, and keeping them moist with a delicious teriyaki sauce.