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Chef Daniel Green's answer to the Taco Challenge was to not only swap pork for beef but also to make his own taco shells from soft corn tortillas.
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The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling.
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Chef Donald Link uses a mixture of apples for this cobbler Granny Smith, Black Arkansas and Golden Delicious. The combination of tart apples mixed with sweet is the key.
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Khanom Jeeb, the Thai name for pork and shrimp dumplings, is a Thai spin on the classic Chinese dim sum, served with garlic oil and dipping sauce.
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The freshly-made Creole sauce puts a different twist on stuffed peppers, and really makes this dish!
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Get Apple-Mint Rack of Lamb Recipe from Food Network
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Get Sweet Corn Chowder Recipe from Food Network
cooking.nytimes.com
This recipe for étouffée, which is the French word for “smothered,” comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La This is “pretty close to a traditional Cajun crawfish étouffée,” said Mr Knott
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In this lightly spiced Mexican-inspired casserole, a layer of cornbread is baked with diced cooked chicken, mushrooms, and green chiles in a cheesy sour cream sauce.
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We've paired Morningstar Farms® Garden Veggie Patties veggie burgers with marinated summer veggies in this delish dish.