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This easy DIY recipe makes a great holiday gift and is spiced with vanilla, cinnamon, star anise, cloves, allspice, and orange peel.
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This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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Get Icebergs in Russia Salad Recipe from Food Network
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Not found much outside south central Texas, sausage ranchera is spicy but not overly hot. Best served with a slotted spoon onto flour tortillas for yet another...
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Fennel seed and lemon-honey syrup dress up this Middle Eastern sweet.
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You'll be surprised just how quick it is to make these sensational BBQ chicken nachos grilled with charcoal and wood chips for a unique, smoky flavor.
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As implied by the title, this salsa recipe has the surprise addition of dill pickle flavor through addition of diced pickle and pickle 'juice.'
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Green chiles and sweet potato mingle with the sweet heat of Mexican chorizo in a match made in chili heaven.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Just like the famous appetizer at a favorite chain restaurant, these Bang Bang Shrimp® are delicious with just the right amount of kick!
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These bread slices are visual bonuses to bowls of soup. Make them hours in advance and pop them into the oven to warm.
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A tasty fish preparation from Chef Eric Ripert.