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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Use pretzels to bread chicken breasts for something quick, easy, and a little different on a weeknight.
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A light mixture of Cajun seasoning and Worcestershire sauce gives zucchini, squash and onion chunks a delicious, flavorful bite.
cooking.nytimes.com
This is a spicy Tunisian pepper stew with poached eggs, called chakchoukah In this version, cabbage is substituted for some of the peppers in the traditional version
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Cheesy hash brown casserole made with cream of celery soup and sour cream is the ultimate comfort food for your brunch plate.
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These are truly elegant deviled eggs, with shrimp, bacon, and fresh herbs.
www.foodnetwork.com
Get Argentinean Beef Skewers with Chimichurri Recipe from Food Network
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Garlic and the fresh taste of lemon flavor these easy shrimp served over bowls of hot cooked grits.
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Beef skirt steak is an inexpensive cut that turns into a gourmet treat when marinated in a cola and coffee-based mixture and grilled.
www.delish.com
Turn the Chinese takeout favorite into a chicken wing and you'll regret NOTHING. Don't skip the sesame seeds; you want that crunch.
www.chowhound.com
Finding a good vegetarian burger that is not a rip off of a non-vegetarian one, is quite a task! So we bring to you an easy-to-make burger recipe that can give...
www.allrecipes.com
Slowly cooking the roux brings a deliciously authentic taste to this simple gumbo.