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Port- and wine-steeped prunes with mascarpone.
cooking.nytimes.com
This chutney is sweet, hot and a little sour You could use green mango in place of the ripe mango Try this chutney with these spicy corn pakoras.
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During the summer, take advantage of the time-honored combination of fresh corn and berries.
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This easy roasted pork tenderloin recipe first sears the pork on the stovetop and then roasts it in the oven with figs and pears to serve on the side.
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Simmer fresh collard greens with salt pork or ham hocks until tender and tasty, and serve with a dash of sugar and apple cider vinegar for a tangy jolt of flavor.
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Forget to soak your beans, but still want to have burritos? Simply grind them in your wheat grinder and boil some water. In about 15 minutes, it's time to eat.
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Classic Chinese Chicken Salad! With toasted sesame seeds and almonds, and fried puffed bean threads. Topped with a dark sesame oil and rice vinegar dressing.
cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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Each slice is decorated to look like a unicorn face--sure to inspire squeals of delight at a birthday party.
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This sweet, ketchup-based barbecue sauce is seasoned with allspice and mustard powder. Takes only minutes to prepare.
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The recipe for these pineapple cookies with nuts and and orange-flavored frosting is an old family recipe.
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This Mexican sweet cake made with fresh corn kernels will delight fans of sweet tamales.