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Crispy fried wonton chips are topped with ahi tuna, fresh avocado, and a spicy sriracha sauce in this lighter, summery version of nachos.
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Herb salads can be intense, but Marcia Kiesel keeps hers light with crisp endive leaves.
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Seasoned chicken thighs cook up quickly on a grill pan (or outdoor grill) and are served with a sweet and salty Indonesian peanut sauce.
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Smothered in sweet and spicy sauce, this Chinese eggplant dish is sure to please even the pickiest eater.
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Green tomato and green apple mincemeat pie is a sweet addition to the holiday dessert table.
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This sweet take on a bruschetta recipe pairs ripe peaches with a creamy hazelnut liqueur–mascarpone spread.
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
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The apples go great with the shortbread crust. Very easy and delicious!
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A cool and creamy blend of malt, vanilla ice cream, and graham crackers.
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Say goodbye to boring salads with this combination of napa cabbage, ramen noodles, and a flavorful dressing that's not only delicious, but super easy to make!
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These chicken nuggets are dredged in whisked eggs, coated with a coconut, cayenne, and bread crumb mixture, and baked until golden brown.
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This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.