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Make pork chops with an apple, honey, and whiskey glaze, or just use the glaze itself to baste a special baked ham.
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: apple cider, bourbon, lemon
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Baste a turkey in this glaze of honey, apple cider and butter for a rich golden appearance and a pleasantly sweet flavor.
Ingredients: apple juice, butter, honey
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Tortilla pinwheels is an easy and delightfully different appetizer. It can be changed according to tastes and ingredients on hand.
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Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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This potato salad is packed with green and black olives, sweet and dill pickle relish, and a hearty portion of hard-boiled eggs all stirred together with mayonnaise-coated red potatoes.
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Chickpea flour and mashed potatoes get heat and flavor from fresh green chiles, ginger, garlic, and turmeric in this crispy fried snack.
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This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You won't be able to stop eating this queso blanco sauce.
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.