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It 's hard to beat a gooey, pecan-studded pie, but this one does by adding a whole new dimension with chocolate. And it works deliciously.
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Not as gooey as some wing recipes, this tasty, tangy treat is perfect for parties, and packs a real ginger and orange-flavored wallop.
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Hearty kale makes a delicious green salad with sunflower seeds and dried cranberries.
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This is not only an excellent side dish but it makes a flavorful topping for chicken and other proteins.
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Ooey gooey good! Never a leftover. You can also add finely chopped onions, soy sauce, etc.
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Who doesn't like pepperoni pizza and beer? Here, that low-key Friday night combination is turned on its head. This dish combines a classic starter with a spin...
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Get Cabot Seriously Sharp Shrimp Focaccia Recipe from Food Network
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Tender roasted vegetables served alongside honey-mustard chicken is a quick meal to put together for weeknights or when entertaining guests.
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A classic recipe for slow-cured corned beef. This cure takes 12 days, for beef with great flavor and a juicy texture.
cooking.nytimes.com
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top
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This braised leg of lamb recipe is a festive main dish for all celebrations, especially Easter and Passover.
cooking.nytimes.com
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas’s wonderful new cookbook, “The Country Cooking of Greece.” The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake