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Can you improve creamed corn? In a word, yes!
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Avocado halves are filled with a delicious mixture of shrimp, crab, and cucumber. A wonderful beginning to a light lunch, or a great appetizer for an elegant dinner!
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Hot peppers and mezcal, a smokier version of tequila, make this spicy margarita the perfect summer cocktail.
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This Baked Brie is my go-to recipe when I have to make something elegant, tasteful, and extremely easy when entertaining guests for dinner.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
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Fun and different burger for those burger lovers with a huge appetite.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh turmeric and fresh ginger give this warm turmeric milk, made with almond milk, a spicy and soothing flavor.
cooking.nytimes.com
The name of this recipe may seem laughable Isn’t confit meant to be an arduous, messy, not-really-easy thing to make at home Doesn’t it involve large quantities of hot liquid fat and even larger reserves of patience
Ingredients: salt, black pepper, thyme, bay leaf, duck
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Just cottage cheese, Parmesan cheese, eggs, and spinach in this simple baked side dish with a pleasing flavor.
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This recipe makes a large quantity of fiery hot salsa: whole peeled tomatoes are seasoned with a variety of hot peppers, lime juice, and lots of cilantro.