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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
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Slow-cooked all day with a ham hock, these mouth-wateringly good pinto beans are mashed with bacon and chili powder into creamy refried beans.
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This better-for-you burrito, made with Morningstar Farms® Spicy Black Bean Veggie Burgers, has a very satisfying spice.
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This sloppy joe recipe uses ground turkey and yellow onion in a ketchup-based sauce seasoned with brown sugar, chili powder, Worcestershire sauce, and Dijon mustard for a quick and easy lunch sandwich filler.
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This is a variant of the chili paste dipping sauce that can be served with grilled, boiled, or stir fried meats, or various vegetable preparations. This is a...
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Get Black Coffee Barbecue Sauce Recipe from Food Network
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A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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This flavorful new take on a barbecue staple with the help of a garlicky, herb-flecked chimichurri sauce is the perfect centerpiece for a backyard celebration.
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This 30-Minute Potato Breakfast Bowls recipe is courtesy of Lori Rice, a part of the U.S. Potato Board's Potato Lovers Club Program.