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If you want sugar cookies that melt in your mouth, this is the recipe for you.
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This very moist pumpkin bread, simply seasoned with pumpkin pie spice, really needs no other adornment.
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If you are looking for a real Mexican cocktail, you just found it! This drink combines, in one glass, the best of Mexico: tequila and sangrita (Mexican's favorite tequila chaser). Don't look for cheap tequila; if you like the good stuff, don't be afraid to mix it.
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A sweet-chili sauce and honey mustard marinade creates a great twist on an old favorite. The crunch of panko bread crumbs makes a great combo.
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A simple combination of pinto beans, garlic, spices, and lime juice will give you refried beans in only 20 minutes.
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Steak is marinated in Thai seasonings and grilled as desired.
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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
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Empanada dough is filled with a tasty combination of ground beef, onion, black bean soup and queso fresco and is baked until golden perfection. They're loaded with flavor and guaranteed to become a weeknight favorite.
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Ground chicken is topped with homemade coleslaw in these clever chicken wonton tacos for a fun Asian- and Mexican-inspired meal.
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This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 15 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.