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Get Grilled Sausage with Tuscan Beans Recipe from Food Network
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This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The flavors are bold in this French sauté with a sauce of tomatoes, garlic, rosemary, olives and just enough anchovy paste to give the sauce depth.
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Perfect for holidays and other celebrations, these Italian bakery-style butter cookies can be filled with fruit preserves, dipped in chocolate, and/or covered with sprinkles.
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Instead of sandwiching your burger between the two halves of a bun, try this extraordinary version that is piled on toast, then topped off with a fried egg.
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This baked rack of ribs is both spicy and sweet thanks to cayenne and crushed pineapple, with meat so tender it's falling off the bones.
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So delicious and sweet! This pie, with its pastry crust and cinnamon-spiced oat topping, is the perfect combination of caramel apple pie and apple crumble.
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Real Hungarian goulash by way of Germany: tender cubes of beef are simmered with onions and garlic, beef broth, paprika, and caraway seeds, and then finished with sour cream. Serve over wide egg noodles.
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Give oven-roasted chicken wings authentic Vietnamese flavor with a tasty marinade of garlic, lemon juice, soy sauce, sesame oil, and fish sauce.
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Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes.
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This vibrant quinoa lentil salad has a delicious lemon-honey dressing. Crumbled feta adds a salty zing, while the dried cranberries and walnuts add texture.
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This is my Wisconsin version of a classic Bloody Mary drink. On special occasions, garnish with skewered bite-size pieces of Wisconsin Cheddar, Monterey Jack, pepperoni, salami, green olives or cocktail shrimp on top. Best when consumed before noon.