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This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
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Thinly sliced pork is stir-fried with ginger, daikon radish, sake, and mirin in this easy Japanese weeknight dish that's full of flavor.
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The single frozen grape used to garnish this pretty vodka and champagne cocktail also serves to keep the beverage cooler longer.
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This ganache makes a super easy frosting that is great for when you have leftover sour cream in the fridge and chocolate chips on hand -- delicious over almond flavored cupcakes!
cooking.nytimes.com
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times
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Italian night just got more delicious with the flavorful taste of Johnsonville Italian Sausage
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Mozzarella cheese melts over olives, hot pepper sauce and avocados inside these quick-and-crunchy triangles.
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Spice up your stuffed pepper game!
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Garlic powder and Worcestershire sauce flavor this common holiday snack mix.