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cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Warm up your menu with this spicy Indian-inspired curried tomato soup.
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Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
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This high protein banana bread made with chocolate protein powder and oat flour is perfect for a quick breakfast or afternoon snack.
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For this amazing sauce, you'll need a bottle of prepared barbecue sauce, some Scotch whiskey, and a slew of spices: hot pepper sauce, cayenne, chili powder, crushed red pepper flakes, onion powder and more.
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These spicy hush puppies are loaded with bell peppers and pimento peppers for a colorful and tasty treat. Serve alongside tartar sauce for a delicious appetizer.
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Keeping this 30-minute quiche crustless cuts down on the meal's carbohydrate content.
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This is easy, delicious and a huge hit a parties. Everyone always asks for the recipe! Mushrooms are marinated in a zesty oil and vinegar mixture. Adjust the amount of mushrooms so that all are covered in liquid while marinating.
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It's the dressing that makes the creamy part--it's made with sour cream, mayonnaise, vinegar, and Dijon mustard.
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Barbecue sauce made with Dr. Pepper soda, onion, tomatoes, orange juice, vinegar, honey, and cayenne. Great with pork ribs or brisket.
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A great spicy and flavorful twist to traditional strawberry preserves...mmmm... A sexy topping for vanilla ice cream, too!
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This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.