Search Results (24,377 found)
www.foodnetwork.com
Get Chocolate Cake with Salted Caramel and White Chocolate Buttercream Recipe from Food Network
www.allrecipes.com
Crunchy, crumbly bacon, sunflower seeds and beautiful golden raisins, speckle this very green salad and add lots and lots of flavor. The dressing is mayonnaise based, with sugar and red wine vinegar stirred in.
www.allrecipes.com
Fresh green beans are roasted and then drizzled with a homemade dill vinaigrette in this simple and tasty recipe.
www.allrecipes.com
A simple coleslaw without mayonnaise marinates in a sweet and tangy dressing and is served cold. It's easy to make because you use a bag of shredded cabbage. Chill overnight for the best flavor.
www.allrecipes.com
Excellent as a dipping sauce, or brush generously on chicken, pork, or beef before grilling. Also great with meatballs in a slow cooker.
cooking.nytimes.com
This is a traditional Korean soup consumed on the hottest days of summer Fancier Korean restaurants will often add extra medicinal herbs and aromatics, but the home-cooked, mom-approved samgyetang that Koreans know best has six indispensable ingredients: chicken, garlic, scallions, glutinous rice, ginseng (fresh is preferred) and dried red dates (jujubes) The last three items may be hard to find, but every Korean grocery stocks them
www.allrecipes.com
Serve this simple Filipino chicken and sauce dish over rice. You can use both chicken legs and thighs.
www.allrecipes.com
This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.
www.delish.com
This sweet and tangy glaze comes compliments of Aricka Westbrooks, owner of Jive Turkey in Brooklyn, NY. She offers this glaze (her favorite!) atop one of her tender and juicy fried whole turkeys.
www.foodnetwork.com
Get Mango and Rose Water Sorbet Recipe from Food Network
www.chowhound.com
Sweet shallots and crisp pancetta will convert haters of Brussels sprouts.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.