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cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet barbeque beans loaded with bacon and ground beef and a surprisingly sweet flavor. The taste of these beans is to die for!
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Make stuffed bell peppers unique by filling them with spicy sausage, bacon, sour cream, and Neufchatel cheese. Pour Alfredo sauce over the stuffed peppers for an extra creamy dish!
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Canned white beans and cooked chicken meat are mixed in chicken stock with tomatillos, green chilies, chopped tomatoes, and fresh corn kernels in this lightly seasoned chili.
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These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauce and sherry. "This is a variation of a Korean dish called kalbi tang," Sang Yoon says.
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Make your own jerk seasoning with this recipe that calls for a blend of more than 12 herbs and spices.
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Beef, bell pepper, mushrooms, and onion are skewered and basted with a soy and lemon marinade to make these tasty summer treats perfect for the grill.
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Your takeout fave, lightened up for Meatless Monday.
www.chowhound.com
Fresh scallops are served sushi grade with a citrusy aguachile and creamy avocado puree. It's the perfect starter for any fancy dinner party.