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Lori Stephens's grand-prize winning recipe from South Pittsburg, Tennessee's National Cornbread Cook-off showcases cornbread batter in delicate pan-fried cakes topped with a spicy ancho chili and shrimp sauté.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cook end-of-season green tomatoes with onions, bell peppers, and jalapenos into a big batch of this salsa verde with spicy, pickled flavors.
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This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Lots of garlic, hot chilies, and a whole bunch of basil make this one flavorful dish! If you like Thai food, you'll be happy to know that you can make this simple, satisfying dish in less time that it takes to go for take-out.
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Baked chicken wings bathed in a potent jalapeno-garlic concoction tempered with fish sauce, sugar and broth. A marvelous appetizer.
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A wonderful coffee treat with a kick. If you live in Newfoundland, you can use Screech instead of rum. Add a dollop of whipped cream if you like.
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Cherry-flavored gelatin works with tequila, triple sec, and orange-flavored liqueur in this margarita-themed shooter.
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A unique variation on a classic Sour made with rye, lemon juice, orange juice, and grenadine.
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My friends tell me I make the best Cosmopolitan they ever had, but I never tell them that's because I changed the recipe.
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Are you long on love but short on time? Use pre-packaged cookie dough, cream cheese, confectioner's sugar, cherry pie filling and whipped topping to fashion a sweet and fanciful heart-shaped delight.