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You can now have your favorite bagel at the Thanksgiving dinner table.
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Udon noodles are added to a thick vegetable broth flavored with curry powder and soy sauce in this quick and easy Japanese-inspired soup.
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A mixture of exotic canned and fresh fruits combine with condensed milk and sour cream in a Filipino version of fruit salad.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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This tasty seafood salad is comprised of real shrimp and crab meat tossed with crunchy vegetables and some fresh jalapeno for zing!
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Start the morning off right by eating these egg salad English muffins with a spicy kick!
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Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
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A simple blend of mustard, honey, and lemon juice transforms salmon steaks into a fabulous feast!
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Pretzels with a bite! This snack is shaken, not baked. Lemon pepper is the secret ingredient, and gives the spice marinade mixture a wonderful zest.
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Get Coq au Vin Recipe from Food Network