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This grilled chicken recipe has a sweet and smoky barbecue sauce made from nectarines and chipotles in adobo sauce.
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A heavenly combination of flavors including bacon, onion, and paprika come together to make the best deviled eggs that will impress everyone.
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Cook ground turkey with prepared taco seasoning and bell pepper to put atop piles of salad greens and tortilla chips to make a quick and easy taco salad.
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Sauteed mushrooms are marinated in a tarragon vinegar-enhanced salad dressing mixture.
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A red velvet cake is topped with a gooey cheesecake layer and cut into decadent bars in this easy recipe for a special occasion dessert.
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If you're not afraid of a little red food coloring, this ganache-drizzled cheesecake is a delicious low-stress holiday dessert.
cooking.nytimes.com
This is a creamy, corny skillet preparation from New England, which has delighted roomfuls of people every time I've served it So-called because of the veins created by the cream in its vortex, which separates the crumb during baking, this substantial one-skillet meal will get your kids to school happier than they've ever been, and you happy only if they've left some behind As my recipe tester, Alice Thompson, responded: ''Spider cake rules
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These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.
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I make dozens of these each Halloween. They are so cute!
cooking.nytimes.com
This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Doesn't get much easier than a three-ingredient cake!
cooking.nytimes.com
About as humble as a dish can be, with simple ingredients and cooking instructions no more complicated than boiling water, this Haitian recipe may shock you with its deliciousness — a base of warming, garlicky polenta-like porridge topped with a velvety purée of black beans and coconut milk (see the corresponding recipe for black-bean sauce) Slices of nutty avocado offer a gentle contrast in texture and another element of richness It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it being made in her grandmother’s house.