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Chef Charlie Palmer offers a new take on classic stuffing by adding homemade cornbread and sweet and spicy Italian sausage.
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Crab cakes don't get any better than these, which is no surprise considering they come from Maryland, where fresh crabs rule!
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Traditional hummus gets a colorful twist with the addition of pumpkin puree. Serve with your favorite vegetables and pita bread!
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Get Peanut Butter Crunch Protein Pancakes Recipe from Food Network
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The perfect appetizer to serve at a casual or formal dinner party, this recipe for Zucchini Fritters comes straight from executive chef Edwin Bellanco's stash of his grandmother's secret recipes.
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This southern German goulash recipe features sauerkraut and pork seasoned with dill, mustard, and, of course, paprika.
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Apple cider is spiced like a gingerbread cookie and served warm with slices of orange and lemon in this holiday wassail punch.
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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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Get Strawberry Rhubarb Calzone Recipe from Food Network
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Get Quail Samosa Recipe from Food Network
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This Sri Lankan curry goes together fairly quickly despite the long list of ingredients I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices To intensify the taste, the cashews and coconut are used two ways