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This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.
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Get Honeyed Lemon-Berry Snack Cake Recipe from Food Network
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An easy recipe for sweet and tangy beef short ribs cooked in the oven and then finished on the grill with homemade barbecue sauce.
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Get Janette's Veggie Whole-Wheat Pizza Recipe from Food Network
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Get Roast Corn, Asparagus and Maine Crab Quesadilla Recipe from Food Network