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cooking.nytimes.com
Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad Serve it as a side dish for roasted meats or chicken If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course
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Get Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe from Food Network
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This recipe is for hot, buttery and spicy corn. Corn on the cob is covered with a spicy herb butter, wrapped in foil, and cooked on the grill.
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This quick and easy chilled watermelon and fresh basil salad gets a zesty kick of flavor from lemon juice, salt, and chili powder.
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They like their BBQ sweet and tangy in the Carolinas.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 10 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Diced red and yellow bell peppers, jalapeno chiles, onion, garlic, and parsley are tossed with black-eyed peas and crumbled bacon in a colorful salad seasoned with a tangy balsamic and red wine vinegar, cumin, and olive oil dressing.
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Cook up a pan of Italian sausages, layer them in hoagie rolls with hot peppers, onions, and cheese for a hearty and satisfying meal.
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Try Chef John's uncle's recipe for a superb homemade spicy Italian sausage.
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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Make Old Bay® seasoning at home with spices usually in your pantry.