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This salad version of elotes, a classic Mexican street food, features grilled corn, Cotija cheese, and cilantro dressed in a chile-lime mayonnaise.
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Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world Mr
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Grilled kale is a quick and easy way to prepare kale and tasty to eat too. Mix kale, jalapeno peppers, olive oil, and a few other ingredients on a sheet of aluminum foil and grill!
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Get Pappardelle With Snap Peas Recipe from Food Network
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Slices of Hillshire Farm® smoked sausage are simmered in tomato sauce with onions and peppers, spooned into hoagie buns, and baked with shredded mozzarella cheese.
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.
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White wine gives this French onion soup a lovely flavor and aroma. It is served in bowls between toasted French bread slices and Swiss cheese.
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Cornmeal gives these deep-fried onion rings a bit of crunch with their crispness in a zesty breading with authentic Southern flair.
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These homemade onion rings are battered, breaded, and then fried to crispy perfection in an air fryer.
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Bermuda onions are dipped in a buttermilk batter and deep-fried into a crispy crowd-pleasing appetizer.
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Plenty of garlic and melted Italian cheeses taste wonderful on pieces of sliced French bread.