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cooking.nytimes.com
This quick fresh tomato salsa will always be best when tomatoes are in season But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
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This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
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This chiffon cake is made with vegetable oil, keeping it moist, while the caramel flavor makes it delicious!
cooking.nytimes.com
While Americans content themselves with Rudolph and Frosty, rural Austrians revere a more outré member of the holiday pantheon: Krampus, the malevolent goat-horned demon A pre-Christian holdover, he wields birch branches and rusty chains, enacting a sort of good cop, bad cop routine with Old St Nick
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Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.
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This drink plays with many of the original tiki cocktail flavors: cinnamon, honey, grapefruit, lime, and, of course, copious amounts of rum.
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The shallow-fried version of chapatis, these crunchy parathas are quick and easy snack or side, made with a garlic and herb-infused batter.
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Purple potatoes and red radishes bring bright colors to this potato salad that also features onion and blue cheese.
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Crunchy broccoli and romaine lettuce are tossed with an Asian-style sweet and sour dressing, then topped with ramen noodles for a refreshing salad good with any meal!
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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Transform bland mushrooms into a flavorful side dish by roasting them with butter and garlic. Parmesan cheese and parsley are the perfect finish.