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Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
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Cream cheese, deli beef, green onions and a dash of hot pepper sauce -- mold, refrigerate and serve.
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Bananas make this salsa so much more than a dip.
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The simple glaze will seriously up your grilling game.
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Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
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Zesty crab salad sandwich in sourdough bread, grilled on a panini press.
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These pulled pork sandwiches combine the best of Southern cooking with the flavors of Italy. Tender pork is combined with onions, peppers, mushrooms, and pesto sauce for filling sandwiches hearty enough for your biggest eaters!
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Make your next brunch a special occasion with tostadas filled with crumbled sausage, shredded cheese, cooked eggs and salsa.
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A fun chicken wing appetizer, the secret is a red-tinged marinade of garlic, chile and soy.
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Subtly bitter green bell pepper brings out the sweetness of the ham and onions in Chef John's Denver omelet, a satisfying lunch or dinner option.
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This slowly-simmered salsa featuring fresh tomatoes and canned green chiles is a delightfully-sweet dip.