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In North Carolina, barbeque sauce is made with a vinegar base and ground red pepper. Pork is the meat of choice.
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This summer kidney bean and corn salad is quick and easy to prepare and perfect for a picnic.
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Get Venice Sunset Cocktail Recipe from Food Network
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Chicken, soup and rice all cook together in another slow cooker hit.
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This braised cabbage recipe incorporates the traditional flavors of caraway and vinegar with plenty of butter to make a versatile side dish.
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This casserole combines chopped cabbage with ground beef, tomato sauce, and rice. Preparation is much simpler than for standard stuffed cabbage rolls.
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This rich and creamy cooked cole slaw dressing is an old-world classic.
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This rice pudding is lovely served warm. It has the appeal of homemade comfort food.
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Zippy pickled Brussels sprouts are a great accompaniment to any meal.
cooking.nytimes.com
Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985 He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire This is an adaptation of his recipe for barbecue sauce meant to be served with his pulled pork.
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This recipe is probably not going to win any throwdowns against the Yucatan's pit masters... but it is a great introduction to a very likeable Regional Mexican...