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These coconut shrimp come out perfectly crunchy. You'll wonder why you ever fried them at all!
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This barbeque spice rub with brown sugar and paprika keeps best in the freezer.
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Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table.
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Extra work produces extra deliciousness in Chef John's version of Russian honey cake where "burnt" honey is the star.
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A spinach and mandarin orange salad with bacon and slivered almonds gets a new twist with a warm homemade dressing that is sure to impress your guests.
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These pumpkin cornbread muffins use a ground flaxseed mixture to substitute for eggs, so they're not only delicious but vegan!
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Cranberry beans, cucumber, and tomatoes come together in this light and refreshing bean salad that is perfect for summertime cookouts. For best results, make a day ahead.
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Tender pearls of large couscous make the perfect backdrop for scallops cooked in a white wine and parsley sauce for a quick main dish that's fancy enough for company or a special meal.
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A pineapple chiffon pie with a graham cracker crust and garnished with 'pineapple flowers.'
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This recipe delivers three components -- seasoned ground beef, mango salsa, and black beans with rice -- to be used for filling soft taco shells.
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These are the perfect spicy and slightly sweet snacks perfect for those with dairy, egg and gluten intolerances... as well as those who love them! These muffins...
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.