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This classic Mexican condiment is super simple to make.
cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
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These sweet green bell peppers are absolutely fabulous cooked down into a sauce for sauteed pork chops.
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This DIY recipe for a tomato-based chili sauce has been handed down through generations and is now here for you to enjoy.
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Try this warm, thick, and comforting dish with split black lentils to warm yourself on a cold day.
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A simple but delightful soup that goes well with most Korean main dishes.
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Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
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This is a quick and easy dip recipe made with roasted red bell peppers, garlic, sriracha, and red wine vinegar.
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Corn relish provides all the seasoning required for this slightly sweet corn bread.
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Put your overripe bananas to good use with this Brazilian recipe for a caramelized upside-down cake that will wow guests at a dinner party.
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Equal parts banana and whole wheat flour make this a very banana-y quick bread, while olive oil and applesauce keep it on the lighter side.
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This simple recipe is a hybrid of banana cheesecake and banana cream pie all rolled into one dessert!