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Ground chicken is topped with homemade coleslaw in these clever chicken wonton tacos for a fun Asian- and Mexican-inspired meal.
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This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
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Tomatoes, apple, onion, and sugar are simmered into a sweet jam that gets a spicy kick from cayenne pepper in this fun and unique recipe.
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Bacon gives this warm German potato salad recipe a boost of flavor. The vinegar and sugar dressing on this salad has the perfect combination of salty and sweet.
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Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchinis famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on thei
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This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.
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This scrumptious gluten free, egg-free vegan mayo has quickly become a family favorite.
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Tofu creates a smooth, creamy consistency in this balsamic vinaigrette.
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Tomato sauce, vinegar, and brown sugar make a sweet-and-sour sauce in which beef roast and vegetables cook slowly for a luscious dinner entree.
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Sloppy joes get a makeover in this recipe that boosts ground turkey with sweet and tart flavor from Granny Smith apple and anise-flavored tarragon.