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cooking.nytimes.com
This recipe is by Julia Reed and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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One of the most popular dishes in Peru, pollo la brasa, or peruvian rotisserie chicken, is marinated in smoky spices including smoked paprika and freshly ground...
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"Our first day of business was brutal," says Slows Bar BQ chef Brian Perrone. We quickly realized the smoker wasn't going to be big enough I was up all hours of the night just to keep up."
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Kale, roasted corn, and carrots are tossed with eggs, tortilla chips, and smoked cheese in a lemon vinaigrette in the best kale salad ever.
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This salmon-studded, creamy cream cheese dip is seasoned with lemon juice, dill, and seafood seasoning.
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A delicious homemade beef lasagna made with the convenience of a slow cooker.
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An ideal appetizer for Valentine's Day using fresh, local Backyard Beauties tomatoes from Backyard Farms in Maine.
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This has all the good stuff - ricotta, mozzarella, eggs and parmesan. Season with salt and pepper and stuff this yummy stuffing into pre-cooked manicotti. Pour on your favorite tomato sauce and bake.
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An easy pizza made with a biscuit crust, ground beef, pepperoni, pizza sauce, and your favorite pizza toppings. A favorite with kids.
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An elegant recipe for scalloped sweet potatoes with cream, mozzarella cheese, garlic, and fresh thyme, baked in muffin cups.
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Chicken breasts stuffed with a spinach/ricotta/mozzarella mixture, then baked in your favorite spaghetti sauce.
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Light and delicate vegetarian pasta entree that's easy!