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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Like shrimp cocktail but way more fun.
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A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.
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Get Icebergs in Russia Salad Recipe from Food Network
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Make this basic recipe for paleo-style salsa. Add a habanero pepper for an extra kick!
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Get Savory Crepes Recipe from Food Network
Ingredients: flour, eggs, milk, salt, black pepper, butter
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These cheesy little homemade crackers have a warm hint of cayenne in every bite. Make them square with a knife or roller, cut them into rounds, or even make cute shapes with cookie cutters.
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Spaghetti squash is covered in a rich, vegan red sauce that will warm you up and keep you satisfied, especially on cold winter nights. Use organic ingredients where possible for tasty results.
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These super-flavorful crusty wings come from Adam Perry Lang, founder of NYC's Daisy May's BBQ and author of Charred and Scruffed. They are fantastic with or without Lang's sweet-and-sticky barbecue sauce.
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Canned sweet peas, Colby cheese, pimentos, and creamy mayonnaise combine for a tasty, easy salad that's best when chilled overnight.
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Freshly roasted garlic adds great flavor to this simple but distinctive rendition. Red wine is reduced with the pan juices for the sauce.