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Got fresh apricots? Make this easy Apricot Chicken skillet dinner! It's ready in under an hour and makes a great change from your usual weeknight chicken routine. (You can swap in dried apricots, too.)
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This recipe is by Joanna Pruess and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is an adaptation of a recipe in Fred Dubose’s wonderful cookbook from a bygone era, “Four Great Southern Cooks.” It is sort of a cross between a pickle and a relish Do not worry about the salt; most of it will go out when the tomatoes are drained.
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This salad recipe tosses ribbons of kale with cherry tomatoes, feta cheese, scallions, and mint in a tangy Dijon-garlic dressing.
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Serve the meatloaf patties on toasted buns with sliced red onion and Boston lettuce.
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Get Tomato Gorgonzola Soup Recipe from Food Network
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Get Nectarine-Raspberry Slab Pie Recipe from Food Network
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Deviled eggs on their own are great, but turning them into a salad brings the flavors of paprika, hot sauce, onions, and salt and pepper together for a versatile, transportable, end-of-summer dish.
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This Asian-style coleslaw, made with cabbage, chow mein noodles, and toasted almonds, is tossed in a spicy peanut dressing.
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A flavorful update of a traditional picnic side dish recipe, with sour cream for extra tang.
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You can choose how spicy you want this Tex-Mex treat to be.
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This recipe for mini heart-shaped cakes, courtesy of Matt Lewis from Baked, makes the perfect treat for your special someone on Valentine's Day.