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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange-pink rather than a lipstick red
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Make this basic recipe for paleo-style salsa. Add a habanero pepper for an extra kick!
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Get CALIFORNIA STEAKHOUSE BURGER (Sponsored) Recipe from Food Network
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Based on the Italian classic, this take on spaghetti carbonara uses spaghetti squash in place of pasta to go with the creamy bacon-spiked sauce.
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Get Farfalle with Chicken, Porcini Mushroom and Swiss Chard Recipe from Food Network
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This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These cheesy little homemade crackers have a warm hint of cayenne in every bite. Make them square with a knife or roller, cut them into rounds, or even make cute shapes with cookie cutters.
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Get Savory Crepes Recipe from Food Network
Ingredients: flour, eggs, milk, salt, black pepper, butter