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These genius Latke Reubens combine two Jewish favorites for a crispy, creamy, salty, savory appetizer perfect for holiday parties of all sorts.
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This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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Get Crown Roast of Pork with Cornbread Hominy Stuffing and Chili Gravy Recipe from Food Network
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Get Marble Mountain Chicken and Dumplins Recipe from Food Network