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Grilled chicken with a spicy chipotle-ancho chile pepper marinade is a copycat version of the restaurant chain Chipotle®'s chicken.
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Slow cooker beef neck bones and gravy is a rich and flavorful meal to serve over rice or mashed potatoes.
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This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegan recipe for pumpkin pie skips the tofu but still yields a sweet and creamy dessert you can make ahead for your Thanksgiving feast.
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Show Chipotle who's boss with homemade cilantro-lime rice.
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Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
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Gluten-free biscotti with almonds are quick and easy to prepare using gluten-free all-purpose flour and xanthan gum.
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Savory buttermilk scones made with goat cheese and chives.
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This is a very basic recipe for homemade beef bone broth. The broth can easily be frozen for later use but should be consumed within 6 months.
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This recipe for baked tortilla chips brushes corn or flour tortillas lightly with oil and bakes them until golden brown and crispy.
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Salting foods is an ancient method of preservation. In this recipe, cucumbers are first salted, then tossed with sugar and vinegar before freezing for later use.
Ingredients: cucumbers, salt, sugar, white vinegar
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Napa cabbage is seasoned with crushed red pepper flakes and fermented in this traditional Korean pickle.