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An adaptation of the classic mix of herbs and spices.
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Reduced calorie dip that's packed with flavor. Let the dip chill while the chips are being prepared. The consistency will be thicker and the beans will have time to absorb the spices.
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A chili recipe for the slow cooker is the only way to go when making chili. Try this chipotle chicken chili recipe and you won't be disappointed.
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Chef John's tempting coffee cake has diced Honeycrisp or Granny Smith apples layered with a buttery cinnamon-walnut crumble.
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This Doughnut Cake with Matcha Glaze is tender, buttery, and fragrant with vanilla and mace, with a lovely green tea glaze on top.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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Butternut squash is roasted with grapes and onions, creating a sweet and savory side dish perfect for the fall holidays.
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Soft sour cream cookies with cashews and burned butter frosting. This is the world's best cookie! They immediately disappear after making. Try them, you'll fall in love!
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Saffron gives this special rice a wonderful flavor and color, along with cumin and chili powder. This is a local favorite in San Antonio.
cooking.nytimes.com
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice The concoction is also perfect in place of butter on bread and toast.
cooking.nytimes.com
Traditionally grilled over charcoal, these little sausages also cook up beautifully in a cast-iron pan Serve them in a bowl over rice noodles or steamed jasmine rice with fresh mint and cilantro, cucumbers and pickled carrots Top with green chiles and toasted peanuts, then drizzle with fish sauce and lime
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Use sourdough bread to give a different flavor to your homemade Parmesan cheese-flavored croutons.