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With just a few ingredients and even fewer steps, this recipe for fabulous, spicy ginger snap cookies is truly a "snap" to make!
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This recipe is by Joan Nathan and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.
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Chef John's sherry-braised beef short ribs are a foolproof and delicious addition to your dinner menu.
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Packaged tomato lentil couscous make for short preparation of this ground beef stuffing. The peppers are topped with cheddar cheese and baked.
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Chipotle chile peppers add a delicious smoky and spicy flavor depth to this dish that is both warming and satisfying.
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We turned our shrimp boil foil packs into an awesome party skewer.
cooking.nytimes.com
Bigos is usually translated as “hunter’s stew” and is sometimes referred to as the national dish of Poland This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage Woods's mother makes it with the ends and scraps of meat saved and frozen over months’ worth of meals, so feel free to experiment with different cuts
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An easy twist on classic teriyaki, with grilled pork chops and fresh pineapple.
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Spicy sausage adds a kick to typical meat sauce.
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When fresh plums are in season, put up some red plum jam with holiday flavors of clove and allspice. It makes a beautiful Christmas gift or addition to your Thanksgiving table.
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This quick one-pot spaghetti dish is the perfect choice for a mid-week dinner. Everything is cooked at once in one pot, and dinner is on the table in less than 45 minutes.