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This three-layer cake has a star-spangled surprise inside when you cut and serve it: red, white, and blue layers divided by thick white frosting. They'll ooh and aah when they see it.
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Anyone who has been to Pittsburgh can tell you about the wonderful Primanti Brothers sandwiches which are a local delicacy. Coleslaw, fries, cheese, and meat (or no meat for you veggies) on thickly sliced Italian bread brings a taste of Pittsburgh to wherever you may be. You can substitute your favorite meat for the capicola.
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A healthy barbecued portobello mushroom recipe with black bean and corn succotash.
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Blue Moon inspired burger stuffed with bleu cheese and accompanied by Blue Moon beer-battered onion rings! This takes me back to great steakhouse cheeseburgers...
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Sweet and spicy deep-fried hot wings, doused in a buttery sauce enriched with habanero pepper, honey, and bourbon, are a classic snack for cheering on your favorite team.
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"Everything" bagel seasoning isn't just for bagels - it's also delicious on this air-fried asparagus.
Ingredients: asparagus, olive oil, bagel
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I just can't get enough grilled veggies. These grilled portabella mushrooms are my husband's favorite. I've been grilling everything though—zucchini, broccoli...
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This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.
Ingredients: yogurt, salt, olive oil
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Get Tomato Salsa Recipe from Food Network
Ingredients: tomatoes, olive oil, basil
www.delish.com
A tangy dressing made with blue cheese and light cream.
Ingredients: sherry vinegar, olive oil, water
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Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.
cooking.nytimes.com
At Nobu Downtown in New York's financial district, the menu is divided into classics, like black cod with miso, and the rock shrimp tempura, alongside a list of new dishes called "Nobu Now." Among the newcomers is tuna sashimi with a verdant jalapeño dressing garnished with fresh hearts of palm This dish, at once delicate, bold and handsomely textured, clearly illustrates the chef Nobu Matsuhisa’s cross-cultural approach to food For him, Japan and South America are not an ocean apart