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Get Chef Walter Bundy's Surry Sausage and White Corn Succotash Recipe from Food Network
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The best way to beef up a burger? Pile on some crispy bacon.
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Deep-fried bacon-wrapped hot dogs are smothered with pushcart-style onions and crushed chips in this ultimate recipe for Jersey rippers.
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Bibb lettuce leaves are filled with fresh-made guacamole and a mixture of smoked tofu, pine nuts, and onion in this fun dinner idea.
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Pernod-steamed salmon and smoked salmon are mixed with a lemony butter–crème fraîche dressing in this lighter take on rillettes.
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I derived this recipe after tasting something similar at a restaurant. It is wonderfully rich and filling.
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Smoky Mexican mezcal meets tequila, lime, and homemade pomegranate syrup in this salt-rimmed toast to Dia de los Muertos.
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This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago The ingredient list is short, and may include much of what you already have on hand But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.
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We just shut down the brunch game.
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Stuff bratwurst slices into pretzel bites to create a fun party time snack made easy with pizza dough.
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Give classic deviled eggs a creative twist by adding smoky flavor with smoked paprika and crumbled bacon. It's the perfect appetizer for all your gatherings – from game day parties to picnics and backyard cookouts.
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One of the most popular dishes in Peru, pollo la brasa, or peruvian rotisserie chicken, is marinated in smoky spices including smoked paprika and freshly ground...