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Get Pulled Pork Tacos Recipe from Food Network
cooking.nytimes.com
Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.
www.simplyrecipes.com
A turkey pot pie made with turkey leftovers and flavored with Cajun spices, onions, celery and green pepper.
cooking.nytimes.com
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving
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Get Old-Fashioned Gingerbread Recipe from Food Network
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Brisket is the Zelig of the kitchen It takes on the character of whoever cooks it In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm
www.allrecipes.com
Pumpkin puree, egg, dark brown sugar, and warm fall spices combine into a microwave mug cake that's an easy, decadent dessert for one.
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Get Chile Lime Popcorn Recipe from Food Network
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Get Cosmopolitan Fizz-Punch Recipe from Food Network
www.delish.com
Vegetables roasted in the oven turn sweet and intense. The soy-garlic dressing accentuates the flavor.
www.delish.com
Your favorite fall pie as a boozy punch.