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cooking.nytimes.com
This recipe is based on a Greek dish made with red cabbage I’ve used both green and red cabbage, and I like it both ways It’s a comforting vegan dish that works as an entree or a side.
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Pork is rubbed with a spectacular spice mixture, wrapped with bacon and green onions, and slowly grilled to perfection. Try this super rub on all your grilled meats!
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This sauce makes for some excellent tasting ribs, but certainly would also be great on just about anything. It's a very basic combination of ingredients that will yield a tantalizingly great flavor.
cooking.nytimes.com
This recipe is by Eric Asimov and takes 1 hour 30 minutes, plus 1 hour's standing. Tell us what you think of it at The New York Times - Dining - Food.
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This bean-stuffed tamale recipe from Pre-Columbian Mexico is flavored with epazote, a distinctive, pungent Mexican herb that has no exact modern substitute, but can be compared to cilantro or a mix of savory and parsley.
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Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
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In this vegetarian soup recipe, sweet summer corn is balanced with the smoky flavor of chipotle chiles.
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Plenty of herbs and fresh garlic boost the bread-crumb base of these meatless stuffed peppers.
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Jalapeno adds heat to this cooked cranberry sauce with the essence of orange.
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Your guests, whether they're grown-ups or kids, will love these pretty pastel-colored deviled eggs. Use any desired food coloring to tint the egg whites before filling. Make a few plain ones to add variety to your platter.
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Artichoke Leek Frittata! Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Perfect for Spring!
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Get Buttermilk Ranch Dressing with Bibb Lettuce Recipe from Food Network