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A holiday spiced cranberry sangria recipe with rosé wine, warm spices, and tart cranberries.
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These skewers are quick and easy to make and taste terrific. With tender top sirloin, you don't need to marinate a long time to tenderize the meat, just long enough to impart the flavors of the citrus and garlic marinade. Serve over rice.
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Mini puff pastry shells filled with Bumble Bee® Solid White Albacore Tuna in Water, sweet bell pepper and juicy mango, topped off with a drizzle of sweet and spicy Asian sauce. A perfect little appetizer for your next get-together!
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Sweet plantains are the perfect match for the spicy salsa in this wrapped sandwich.
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The chipotle peppers give this slow cooker chili a subtle, smoky flavor.
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A sweet, creamy fall soup recipe flavored with bacon, shallots, thyme, and plenty of roasted pumpkin.
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This recipe is by Merrill Stubbs and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The Raspberry Cappuccino is a lovely after dinner drink; a strong coffee with a hint of fruit flavors. We love it!
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This is a tuna sandwich you would expect from a high-end sandwich shop. It is light, fresh and full of flavor.
cooking.nytimes.com
Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year
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Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal. Keeping the elements separate...
cooking.nytimes.com
Apricots are delicious in both sweet and savory dishes The flavor will deepen with cooking Roasting apricots intensifies the flavor, and the apricots give up some delicious juice