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Rice and broth soak up the flavor of leftover turkey meat in Chef John's potful of post-Thanksgiving goodness.
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This versatile cucumber and cream cheese spread is a big deal in Louisville, Kentucky. Try it on crackers, bread, or vegetables.
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This is an easy smoky salsa that uses 4 kinds of peppers, both sweet and hot. It can be adjusted to any degree of heat that you like!
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Roasted Anaheim chile peppers are the star in this guacamole, which is also flavored with lime, garlic, diced tomato, and cilantro.
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A side dish of cabbage and carrots with a sweet, spicy kick of vinegar and hot chile pepper makes a great accompaniment for jerk chicken or pork.
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Classic Duchess potatoes, mashed with butter, nutmeg and cream, then baked until the tops are golden brown.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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Black beans, flax meal, and liquid smoke make these veggie burgers a flavorful substitute for hamburgers on the grill. Serve on buns with your favorite condiments.
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Make your own Cajun seasoning with salt, oregano, paprika, cayenne pepper, and black pepper.
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
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Chorizo stuffed patty pan squash with black beans is a great summer side dish and leftovers work well in burritos.
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Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.