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This savory corn bread is made in the traditional Southern style: not too sweet and very dry. Perfect with butter and maple syrup.
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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh rosemary, thyme, parsley and lemon zest make this roasted chicken particularly fragrant--just be sure to allow enough time for a lengthy marinade.
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A blend of pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic make a tasty rub for pork loin or tenderloin, while pineapple adds sweetness.
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Seasoned boneless pork chops are served with a creamy shallot and mustard sauce creating a quick weeknight dinner. Serve with a nice green salad.
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Chuck wagon hash is a dish that is made up of ground beef, onions, rice, corn, cream of mushroom soup, beef broth, seasonings and topped off with Cheddar cheese. It's an easy, inexpensive, hearty meal that will have your family begging for more.
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Salted sunflower seed kernels add flavor and crunch to an easy and colorful coleslaw. Flavor is best when the slaw chills overnight.
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A lighter version of egg salad has a healthy amount of fresh celery and green onion in a dressing made with reduced-fat mayonnaise, mustard, and horseradish for zing.
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Cream cheese, sour cream, a few seasonings (and of course, smoked trout!) are all you need to make this easy smoked trout dip.
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If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds. 
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Pimento peppers and green bell pepper are found throughout this cheesy corn casserole.