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Sage is the dominant spice in this rub for spareribs.
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These light, dry sticks of bread, rich with Cheddar and a bit of cayenne, make wonderful appetizers.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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That tree full of ripe plums yields a sweet and luscious homemade plum liqueur that's easy to make by steeping plums in vodka with sugar and orange peel for 21 days. Vanilla helps smooth it out. You need a big jar to make it in. Great for gifts, too. You can use tangerine peel instead of orange peel. Save and eat the plums!
Ingredients: plums, sugar, vodka, vanilla, orange peel
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I hate tofu but love tempeh and this sandwich is tangy and tasty. My boyfriend and I eat this all the time. It's great because it's vegan for him and I still like it (even though I'm not a vegetarian).
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Earthy rutabagas puréed into a smooth vegetarian bisque with smoky paprika.
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Egg white and avocado salad is a healthier version of traditional egg salad that includes spinach, olives, and a squeeze of lemon juice.
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Get Steaks and Stilton Sauce Recipe from Food Network
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A healthy portobello mushroom and poblano chile fajitas recipe.
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Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.
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This brown sugar meatloaf is glazed with brown sugar and ketchup for a moist and flavorful weeknight dinner.