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A rich baked ziti recipe with Italian sausage meatballs.
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The flavors of summer come alive in these colorful grilled kebabs with bell pepper, zucchini, and pineapple, with a kick from Sriracha and sweetness from honey.
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This is my twist on a dish from the River Palm Terrace Restaurant in Edgewater, N.J. They've offered a version of it on their menu as a permanent "special" for...
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Tuna steaks are a perfect candidate for grilling, and a sweet, tangy marinade keeps them moist and flavorful.
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An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.
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A sweet and savory spice mix with a solid cayenne kick is just the thing for a beer butt chicken rub; make a larger batch using the 2-to-1 ratio and keep it on hand for chicken, pork, or just about anything else you can think of.
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A beef tenderloin filet is stuffed with lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
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Grab-and-go Greek salads in jars! Mild and smooth California black ripe olives are the stars – they'll hold up to a few hours in your lunch box.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Homemade gluten-free crackers made with teff, sesame seeds, pepitas, and sunflower seeds are a hearty snack on their own, and are great for dipping.