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Fresh hot chile pepper gives a little heat to this pasta salad packed with sweet onion, bell pepper, tomatoes, and cucumber.
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Make these soft pretzels the traditional way by boiling them in water with baking soda for a shiny, golden surface.
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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
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Soy sauce and sesame oil provide a rich glaze for chicken wings. A complete meal can be made of this appetizer, simply by adding your favorite vegetables.
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Stone-ground grits are flavored with broth-infused morel mushrooms and Parmesan cheese in this easy, flavorful, vegetarian dish.
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This Bloody Mary recipe gets a smoky edge from chipotles in adobo sauce.
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This is a slight twist on the traditional mojito, but made with white rum and sparkling wine to create an incredible summertime cocktail!
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This forager’s burger is topped with horseradish mayo and a flavorful sauté of wild mushrooms and sweet onions.
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A healthy toasted sesame kale chips recipe.
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts, especially lean ones.