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A big beef brisket is simmered in savory and sweet broth with carrots and potatoes to make a one-dish meal that's great for a holiday or just anytime you want a hearty dinner.
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These sumptuous, habit-forming ribs can be mild, to very spicy depending on your taste. My husband and I like things HOT, and the honey, mustard, onion and spices blended together will have you beggin' for more! The ribs have a beautiful presentation and will be well-enjoyed at intimate dinners, as well as backyard barbeques.
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Thyme-scented quinoa pilaf with fresh vegetables, cooked until they are just tender, is kosher for Passover.
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Layer spinach, beets, carrots, and garbanzo beans in a canning jar and top with homemade dressing for a portable salad or a fun appetizer for dinner parties.
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Give grapes a festive upgrade!
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A ground beef, green bean casserole ringed with mashed potatoes and topped with shredded cheese.
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Get Fermented Dills Recipe from Food Network
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By layering and folding the cheese into the dough, à la puff pastry, Chef John gets all the cheesy flavor without making the biscuit too dense.
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A simple crust-less quiche with spinach, green onions and two cheeses.
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A little barbeque seasoning and a topping of green olive slices makes these deviled eggs extra tasty.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.