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In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks This version is a side dish for the American summer, when corn and grilling are both in season The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above
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Just like those sausage-and-pepper festival sandwiches, but in burger form.
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Get Summer Corn Salad Recipe from Food Network
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Packed with healthy vegetables, and big enough to feed a crowd.
Ingredients: eggs, milk, kale, red peppers, cheddar, fat, sugar
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This sweet and spicy mango pineapple salsa is so refreshing you won't be able to stop eating it.
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A yummy variation on traditional Mexican green rice (arroz verde) with Chihuahua cheese and crema which makes the rice creamy and cheesy.
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Get Roasted Peppers with Capers and Olives with a Balsamic Vinaigrette Recipe from Food Network
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Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!
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These pickled garlic cloves take a long time, but they're easy to make and are a real treat.
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After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.