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A sweet, dark brown barbecue sauce for pork, beef, or just about anything on the grill goes together quickly, and has a complex, sweet and tangy flavor with overtones of molasses, brown mustard, honey, and Asian sauces. This recipe makes a big batch.
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Serve this creamy Mexican pepper dish with warm corn tortillas.
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Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches.
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A blend of cilantro, tarragon, basil, parsley, garlic, onion, lemon zest, paprika, and brown sugar make up this delicious DIY rustic chicken rub.
cooking.nytimes.com
This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it’s still warm
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Rich, chewy, chocolate-y, hazelnut-y chocolate Nutella cookies, with chopped hazelnuts and Nutella spread.
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Thai-style salad features firm mango, onion, and bell pepper in a homemade dressing with lime juice and fish sauce.
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This copycat recipe of the chocolate duet cookies sold by Panera Bread® packs them with walnuts, white chocolate chips, and semisweet chocolate chips.
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Munch on this egg-free edible dough the next time you're craving the taste of chocolate chip cookies and need a quick and easy sweet treat.
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This festive pinecone-shaped cheese ball is always a hit! Cream cheese, crumbled bacon, green onions, and dill are topped with toasted almonds. Add a few pinenuts, too, if desired.