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cooking.nytimes.com
This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.
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Get Soy-Glazed Salmon Burgers with Ginger Lime Aioli Recipe from Food Network
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Get BBQ Chicken Pizza with Spicy Slaw Recipe from Food Network
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Get Beer-Braised Baby Back Ribs Recipe from Food Network
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Recipe for Shrimp Curry, as seen in the March 2007 issue of 'O, The Oprah Magazine.'
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Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.
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Get Yucatan Marinated Halibut Grilled in Banana Leaves with Orange-Pineapple Relish Recipe from Food Network