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cooking.nytimes.com
This fairly traditional hot crab dip, rich with mayonnaise, Monterey Jack and plenty of hot sauce, has one major difference: the addition of chopped oysters, which add a saline note to all the creaminess You can mix the ingredients together a day ahead and store it in the refrigerator But be sure to bake it just before serving
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A savory muffin top made with a buttermilk-cornmeal batter and topped with bacon.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spiced Pumpkin-Raisin Cookies Recipe from Food Network
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Get KC's Shake Shake Recipe from Food Network
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The flavors of shrimp, green olives, rice, and fresh orange mingle in these individual parchment packets that make serving a breeze.
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This seafood stew recipe from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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I ended up buying a way-too-big boneless lamb leg for just myself this Easter 2009, so this was a good way to use up a good bit of it, as well as the rest of...
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A recipe for South American sandwich cookies filled with delectable dulce de leche.
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These decadently sweet and chewy, coconut-flecked treats taste just like the beloved Girl Scout cookies, Samoas®.
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Try a unique Southern appetizer with this recipe of shrimp brined in lemon, garlic, shallots, parsley, spices, and olive oil.