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This recipe is by Amanda Hesser and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Maple-brined pork butt is smoked with apple wood chips creating a smoky and sweet version of pork roast.
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With a versatile vinaigrette, you can glaze, drizzle, and splash everything from salads to chicken to fish.
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Chicken thighs, crushed pineapple, cider vinegar, soy sauce, and spices are cooked in the pressure cooker for delicious teriyaki chicken in less than an hour!
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This is a sweet tasting salad that is perfect for spring and summer outings.
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Sweet maple syrup and tangy Dijon mustard balance each other out in this recipe for grilled chicken.
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This is a slow cooker version of a classic dish from the Philippines using chicken thighs, bok choy, apple cider vinegar, onion, and garlic.
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This colorful kale salad with carrots, bell peppers, and peanuts is tossed with apple cider vinaigrette for a delicious side-dish salad or light lunch.
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Apples, pears, cranberries, and onion are simmered with orange juice and cider vinegar and sweetened with sugar and cinnamon for a great cranberry sauce option.
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Get Applesauce Recipe from Food Network
Ingredients: apples, lemon, cinnamon, apple juice
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Savory chicken thighs and drumsticks, simmered in tangy adobo sauce, are sure to be a family pleaser. It's a great budget dinner, too.
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A light and tangy coleslaw has a small amount of fat so everyone can enjoy it as a side dish, on sandwiches, in wraps, or with burgers.