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A blend of cilantro, tarragon, basil, parsley, garlic, onion, lemon zest, paprika, and brown sugar make up this delicious DIY rustic chicken rub.
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The distinctive flavor of Gorgonzola cheese asserts itself boldly in a creamy dressing tossed with leaf lettuce, walnuts, and diced avocado.
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Plantains are gently fried, then smashed and shaped into cups and fried again. The crispy cups are then filled seasoned beef and topped with cheese in this impressive dish.
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cooking.nytimes.com
This recipe is by Melissa Clark and takes About 15 minutes, plus up to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Alexandra Guarnaschelli's serving suggestion: "Mix a spoonful into salad dressing or into the liquid from steamed mussels or clamsanywhere you want to have the freshness or herbs combined with a little heat."
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This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce To update it, use high-quality pappardelle egg noodles, which add richness
www.chowhound.com
Enjoy this Garlic Rosemary Grilled Leg of Australian Lamb recipe with ingredients and easy step-by-step directions from Chowhound.
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Serve with a hunk of Texas-sized cornbread.
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Mushrooms are sauteed with your favorite herbs and white wine.
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A twist on traditional sangria uses peach schnapps, white Zinfandel wine, and pineapple juice poured over frozen peaches and grapes creating a refreshing peach sangria.