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These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!
cooking.nytimes.com
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham This is a time commitment, but the result — cooked in a cast-iron pan — is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china
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An old seafood boil recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table.
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A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
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Something different but delicious. A fondue with avocado, cream, Mexican cotija cheese and a hint of tequila. Serve with shrimp or bread for dipping.
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Dress torn romaine lettuce with a quick-to-make creamy Caesar dressing using this salad recipe.
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Toasted bread is topped with lardo, tomatoes, and garlic in this easy Italian appetizer called bruschette al lardo di Colonnata.
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This dinner recipe calls for pan-fried chicken to simmer in a sauce with garlic, Marsala wine, basil, and rosemary.
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Spinach, basil, lemon juice, lemon zest, garlic, and Parmesan cheese work together in this tasty pesto recipe.
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Tomatoes and garlic are simmered with anchovies, capers, olives and red pepper flakes to make a peppy sauce for your favorite pasta.
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Whole kernel corn, cream cheese and garlic salt are added to a cream soup base with onions, garlic and parsley cooked in chicken broth.
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A barbecued chuck roast, marinated in a tangy sauce featuring beer, ginger, and teriyaki and barbeque sauces, and cooked on a spit.