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cooking.nytimes.com
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
cooking.nytimes.com
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
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This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beet-loving world. I have shared...
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Swap cauliflower and cucumber for the traditional seafood ingredients for a spicy vegetable-filled version of ceviche.
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Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.
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This chipotle hummus recipe is simple to make and is the perfect spread for chips, crackers, or pita bread. Use as much chipotle as desired for taste.
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A creamless puréed soup that makes an elegant fall meal.
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This classic peanut sauce recipe is great for summer rolls, cold noodles, or salad.
www.delish.com
Herb salads can be intense, but Marcia Kiesel keeps hers light with crisp endive leaves.
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The prettiest poke cake ever.
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Green tomatoes are simply unripe red tomatoes hence their lower sugar content and slightly sour taste.
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Get Butterflied Trout in Lemon Caper Butter Recipe from Food Network