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This thick and beefy chili is loaded with red beans, chipotle peppers, and barbeque sauce for a hearty meal to go with a slice of cornbread.
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Learn to make an easy tomato bruschetta recipe using fresh tomatoes, balsamic vinegar, and basil piled onto garlicky toast for a delicious starter or snack. Use...
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We love the Tennessee Boilermaker; whiskey shot dropped in a beer, plain and simple.
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Now people who avoid gluten can have their red velvet cake and eat it too. It's made with gluten-free ingredients, but the cocoa and optional red food coloring will give it the taste and look you want. Just frost with your favorite buttercream or cream cheese frosting for the finishing touch.
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This Italian spin on pot pie will blow your mind.
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Spaghetti squash is covered in a rich, vegan red sauce that will warm you up and keep you satisfied, especially on cold winter nights. Use organic ingredients where possible for tasty results.
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Get Cheese Boat Recipe from Food Network
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Boneless pork chops are slow-cooked in a tomato sauce filled with onions, bell pepper, mushrooms, garlic, white wine, and seasonings. Top with mozzarella, if desired.
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Yellow cake is poked and topped with triple berry sauce, cheesecake, and a graham cracker layer in this crowd-pleasing cheesecake poke cake.
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Crunchy toasted almonds with chewy sweet-tart cherries covered in rich dark chocolate is pure pleasure.
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Skip your usual marinade with a Korean-inspired one made with soy sauce, rice vinegar, and Sriracha.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.