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Red onion, white ranch dressing, and blue cheese make these patriotic burgers a natural for the Memorial Day or Fourth of July cookout.
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This whole-grain Dijon mustard recipe has a pungent heat and a whole-grain texture that pairs well with red meat and poultry.
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This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This grilled chicken recipe uses soy sauce, sake, and brown sugar to create both a marinade and a sweet-and-salty glaze.
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Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
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The classic bellini cocktail combines peach juice with sparkling wine for a refreshing Italian-inspired beverage.
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Get Mussels with Israeli Couscous Recipe from Food Network
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Slices of Hillshire Farm® smoked sausage are simmered in tomato sauce with onions and peppers, spooned into hoagie buns, and baked with shredded mozzarella cheese.
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Prosecco gives the classic vinegar and shallot sauce a little fizz.
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Layer these ingredients in a wide mouth mason jar for a lovely house-warming gift. The barley, split peas, rice, and lentils make beautiful layers, and the attached recipe card and seasoning packet of dried herbs make a complete and thoughtful present.
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This recipe has grapes muddled with pisco then topped with champagne or sparkling wine for a light and floral cocktail.