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These are a huge hit at parties. You can increase or decrease the amount of cayenne to suit the taste of your crowd. One caveat: all the ingredients MUST be...
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Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal. Keeping the elements separate...
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Chicken souvlaki is another word for seasoned Greek kabobs and they make a nice appetizer when dipped into homemade tzatziki sauce.
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Apricots are delicious in both sweet and savory dishes The flavor will deepen with cooking Roasting apricots intensifies the flavor, and the apricots give up some delicious juice
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This delicious tart lets the tomatoes shine. A tomato pie is paired with Gruyere cheese and Dijon mustard, and then brushed with an olive oil-herb marinade after baking.
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Get Jalapeno, Bacon and Cheddar Cornbread Recipe from Food Network
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This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Blueberries-and-Cream Slab Pie Recipe from Food Network
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Rafael Mateo, the proprietor of Pata Negra, a Spanish wine bar in the East Village, formulated this sangria that is winelike and very refreshing, with a keen balance of tart and fruity flavors Unlike many recipes, which specify Rioja made from the tempranillo grape, Mr Mateo prefers using garnacha from Campo de Borja in central Spain, which he said has backbone without being overly tannic
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Get Swiss and Bacon Dip Recipe from Food Network
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Get Roasted Vegetable Soup Recipe from Food Network