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Because these tailgating-approved ribs are smoked for five hours, they're perfect for afternoon kickoffs.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
cooking.nytimes.com
Socca is street food in Nice, in the South of France This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed
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Colorful peppers are stir-fried with chicken. Balsamic vinegar and basil bring plenty of flavor to this exciting dish.
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Lots of cheese--Cheddar, Monterey Jack, and cream cheese--with pimentos and hot sauce make an easy and delicious holiday cheese ball.
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Spicy Italian sausage is joined by a mixture of eggplant and mushrooms for a hearty casserole in this lentil recipe.
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Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham.
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Get Black-Eyed Pea Risotto with Bacon and Southern Greens Recipe from Food Network
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Get Blue-Cheese-Stuffed Fillets Recipe from Food Network
cooking.nytimes.com
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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This Momofuku turnip pickle recipe from David Chang brines turnips, kombu, rice vinegar, sugar, and salt.
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The combination of toppings gives this toast upper-crust status.