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Chicken meatballs are simmered in a homemade tomato sauce and served with spaghetti noodles.
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Chef John's squash blossoms are filled with savory goat cheese and Gruyere, dipped in a light batter, and fried to a crisp golden brown for a unique appetizer or side dish.
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These vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. Use any sprinkles or candy you like for decorating them.
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Chef John's recipe for shrimp with a spicy, horseradish-spiked cocktail sauce is a guaranteed crowd-pleaser.
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I am lucky to be able to get venison at my local Farmers' Market. I invented this dish - as far as I am aware, this is an original created by me. The black beluga lentils go really well with the venison as they are both quite earthy flavored. If black beluga lentils are not available, Puy lentils can be used.
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Combine winter squash rolls with cinnamon rolls and you get squash cinnamon rolls, a kid-approved version of the decadent breakfast treat.
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This sauce is an old standby for my Sunday dinners at home.
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Warm your belly with this traditional Mexican pozole featuring pork, green chiles, hominy, and a rich blend of spices.
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Something different but delicious. A fondue with avocado, cream, Mexican cotija cheese and a hint of tequila. Serve with shrimp or bread for dipping.
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Salmon fillets are marinated with a spice paste and finished with caramelized onions in this quick and easy dish.
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Delicious Italian plum dumplings in a yummy brown sugar sauce are a family favorite. This recipe came from Istria, in the former Yugoslavia.
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Toasted bread is topped with lardo, tomatoes, and garlic in this easy Italian appetizer called bruschette al lardo di Colonnata.