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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The classic Mexican comfort-food dish from Chef Deborah Schneider.
cooking.nytimes.com
High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters
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Laden with pine nuts, currants, and beer!
www.delish.com
Serve this strong-flavored spicy grilled shrimp as an appetizer with crusty bread and a bold Sauvignon Blanc.
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Get BBQ Chicken with Orange Garlic Sauce Recipe from Food Network
cooking.nytimes.com
Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
www.allrecipes.com
I created this simple carrot, apple and raisin salad with crunchy almonds during Hurricane Isabel in 2003. It's nutritious, doesn't require refrigeration, and is vegan.
www.allrecipes.com
Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
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Cashews and sesame seeds are the base of this quick and easy vegan Caesar salad dressing recipe.
www.simplyrecipes.com
Zesty homemade limeade recipe with a bit of cranberry juice for added flavor and color.
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Enjoy this Hell Fire (Shooter) recipe with ingredients and easy step-by-step directions from Chowhound.