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Freeze the ingredients for this potato and corn chowder ahead of time, dump them in your slow cooker, and dinner's ready with little effort.
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Red jalapeno peppers are marinated then stuffed with cheese and served. Savory and spicy, these hot little appetizers are sure to make your mouth water and have you wanting more.
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Get Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice) Recipe from Food Network
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Chef John's recipe for polenta uses corn three ways and is the perfect side dish for your next dinner.
cooking.nytimes.com
Making zucchini pasta is simple, but there are some rules to keep in mind Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in a mandoline
cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
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Get Creamy Polenta Recipe from Food Network
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Cocoa powder, sugar, and butter make this decadent chocolate popcorn recipe a simple and delicious holiday treat.
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Seasoned pork neck bones are simmered with lima beans in this tasty and filling Southern classic.
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Get Tortilla Chip Chilaquiles Recipe from Food Network
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Get 6 Hour Tri-tip Marinade Recipe from Food Network
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The best marinara sauce doesn't require hours of simmering. All you need is an hour in the oven.