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Chef John's take on Thai-style sweet chili sauce, or Nam Jim, is sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. This sauce is great on grilled chicken and pork.
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These spice cakes look like tiny pumpkins when they're covered with orange glaze and topped with a piece of dark licorice, twisted to look like a stem.
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Miniature versions are always better than the original.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
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For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.
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This boldly flavored dish is enticing, especially to those with a taste for heat.
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Inspired by 'everything' bagels, Chef John's crispy flatbread crackers are so easy to bake at home and customize with your favorite seeds and seasonings.
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A pouch of tuna and a few simple ingredients combine to make tasty, budget-friendly tuna burgers.
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Get Passion Fruit Sangria Recipe from Food Network