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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
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White wine marinated grilled swordfish, topped with a drizzle of rosemary and lemon infused olive oil.
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I don't really care for stuffed green peppers, but I have found that I really like them with yellow, orange, or red peppers. The salsa gives these an added kick.
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Serve warm or cool, topped with powdered sugar or whipped cream. For best results use a tart baking apple such as Cortland, Rome, or Northern Spy.
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Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
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For an even crunchier topping, you can use sanding sugar in place of granulated sugar in step 3. Look for it in the baking section of your grocery store.
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Pork and apples are a classic combo, and are even better when joined by bacon, cream, white wine, and Dijon mustard. This luscious, French-accented pork chop...
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Get Roasted Artichoke Hearts Provencal Recipe from Food Network
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This recipe is by Enid Nemy and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ana Sortun includes vegetables and ouzo in her recipe for this Greek appetizer.
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Get Healthy One-Skillet Shrimp and Quinoa Recipe from Food Network