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Miniature frittatas are baked in a muffin tin creating perfect, individual egg dishes for brunch or on-the-go breakfast.
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This herb rub is great on all meats, fish, and poultry, but it's perfect for the Thanksgiving bird!
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Parmesan cheese-crusted chicken wings are sure to please your pickiest eaters.
cooking.nytimes.com
This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before smoking it over indirect heat on your grill While the fatty fish absorbs the smoke beautifully, the fish can also be successfully cooked in a grill pan, or under the broiler The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture
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Moist banana loaf, delicious warmed with butter ... mmmmmmm ... This recipe can be easily doubled to make 2 loaves.
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Honey mustard with a real kick of heat!
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Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!
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Get Cheddar Onion Bangers and Mash with Guinness Essence Recipe from Food Network
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Get Halibut Veracruz Recipe from Food Network
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This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet mini pepper halves are filled with a savory blend of sprouted rice, Italian sausage, marinara sauce, and shredded cheese for pretty and delicious appetizer bites.
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Great for tacos and quesadillas, these tortillas also have added flavor and fiber from oat bran.