Search Results (4,156 found)
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Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. Top with shredded cheese.
www.delish.com
Cooking fish in these foil packs is a total cinch.
www.delish.com
Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
www.delish.com
Fresh and colorful, this tantalizing vegan appetizer uses the best of late summer produce.
cooking.nytimes.com
This recipe is by John Willoughby And Chris Schlesinger and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Super yummy and simple black bean burgers with a spicy jalapeno twist!
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This is a fried okra salad with bacon, onion, and tomato in a tangy vinegar dressing. Frozen okra makes it easy to enjoy year-round.
www.chowhound.com
This is a great chicken dish. I have made it for family as well as for a group of 20. It refrigerates well overnight. If you like lots of sauce, increase...
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Most granola bars are too sweet for my taste, so I wasn’t much of a fan until I made these They’re inspired by a recipe from “Good to the Grain,” by Kim Boyce, but I’ve cut down on the honey and added chocolate.
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Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it!