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cooking.nytimes.com
This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy crustless quiche recipe. You'll need bacon, cremini mushrooms, shallots, Parmesan, Gruyère, parsley, and chives.
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Molasses-marinated chicken thighs are grilled to perfection, then served with a bacony wilted slaw.
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Rich and hearty, this chunky pork stew gets its sizzle from chili powder, cumin, and garlic powder, and simmers on the stovetop for two hours to intensify its flavor.
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You'll be well on your way to making restaurant-quality steaks after mastering this bourbon pepper pan sauce by Chef John.
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Based on the Italian classic, this take on spaghetti carbonara uses spaghetti squash in place of pasta to go with the creamy bacon-spiked sauce.
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Get Coq au Vin Recipe from Food Network
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Bacon and Pimiento Mac 'N Cheese with Spicy Breadcrumbs
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Cherry tomatoes stuffed with a mixture of bacon, green onion, and mayonnaise. They may be a little time consuming, but worth it to the last bite!
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This festive pinecone-shaped cheese ball is always a hit! Cream cheese, crumbled bacon, green onions, and dill are topped with toasted almonds. Add a few pinenuts, too, if desired.
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These creamy slow-cooker grits are loaded with flavor.