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cooking.nytimes.com
Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire Serve the full-strength stuff alongside the finished meat.
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Carrots, banana, red bell pepper, and cucumbers are blended with grapefruit juice in this refreshing, on-the-go smoothie ready in 15 minutes.
cooking.nytimes.com
It’s hard to beat the natural sweetness, unique tartness and stunning color of hibiscus, but this fizzy drink can be modified with any chilled tea Don't turn away at the mention of apple cider vinegar: It’s decidedly tame But if you’re into the aggressive sourness of vinegar, feel free to add more.
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Leftover ham bones are a perfect addition to potato and corn chowder in the slow cooker for a warm and comforting weeknight dinner.
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This salsa is quick and easy to make, plus it's delicious! Once you taste it, you won't be able to stop eating it!
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An eye-catching potato salad for your next picnic.
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Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.
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This potato, onion, bacon, and cheese casserole makes a rich, delicious main course served with a tossed green salad.
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
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Get Pork Osso Bucco Recipe from Food Network
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Get Honey Mustard and Red Onion Barbecued Chicken Recipe from Food Network