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When it comes to football party snacks, Chef John's sticky baked chicken wings are an easy winner, marinated and glazed in a rosemary, ancho, and molasses mixture.
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Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too.
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This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...
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Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
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One weekend I started craving Pulled Pork Sandwiches. I had never made them before in my life, but realized that if you had a few key steps in place it's one...
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Jicama, cabbage, and apples are dressed with a rice vinegar, cilantro, and lime vinaigrette to make this crowd-pleasing, refreshing jicama slaw.
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A spice rub traditionally used on a beef brisket to make pastrami is applied it to America's favorite appetizer, chicken wings. The result is a pretty nice chicken wing recipe, which tastes nothing like pastrami.
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This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar. It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto.
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Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.
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David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
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Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.