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Get Grilled Vegetables Recipe from Food Network
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This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
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Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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Butter, lemon, and garlic are the keys to a simple, rich preparation for fish.
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The secret to these mighty discs is pungent spice -like red pepper flakes, hot pepper sauce--and the crunch of chopped pecans.
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Get Iceberg Vodka Lobster Flambe Recipe from Food Network
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You'll be ready to eat in under an hour with this creamy corn chowder that's made with fresh corn and potatoes simmered in vegetable broth.
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Slow-cooked turkey legs simmer in a tangy sauce all day before being shredded to make a budget-friendly yet tasty barbecue filling for sandwiches. Serve on buns and top with coleslaw.
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Breaded, baked chicken wings are tossed with a spicy honey sauce in this crunchy appetizer.
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There are lots of diced veggies that give this salad its flavor, color, and name. Red bell pepper to diced green onion. And a few generous splashes of hot pepper sauce give it some zip. Tuna never had it so good. Serves four.