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Roast a chicken on your grill with a can of beer flavored with garlic and liquid smoke flavoring for a smoky and tender chicken they'll love.
cooking.nytimes.com
You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
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Get Shrimp and Tasso Gravy over Yellow Grits Recipe from Food Network
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When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
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Chef Amanda Cohen of New York City's Dirt Candy sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.
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These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.
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Get Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress Recipe from Food Network
cooking.nytimes.com
Like many cooks, I keep a file of recipes I want to try When I looked through it recently, there were a preponderance of lemon recipes, including one for roasted chicken with lemons and Coca-Cola from Frédérick Grasser-Hermé Again, the savory and sweet
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Quinoa fried rice is made just like traditional fried rice with eggs, veggies, and a soy sauce-based sauce but uses cooked quinoa instead of rice.
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In honor of the greatest state in the Union, I present you with a miscegination of flavors from the Mediterranean, Middle East, Western Europe & Mexico in...
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Perfect for soups and stews, this slow-cooked bone broth is made with roasted chicken bones and unpeeled vegetables, resulting in a much deeper flavor and darker color.