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Make ahead: The beef jerky can be refrigerated in an airtight container for up to 2 weeks.
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A bold barbecue sauce gets smoky heat from chipotle peppers, and rich depth of flavor from whiskey. This recipe makes a big batch, enough for a crowd or to bottle.
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Get Smoky Spinach Artichoke Dip Recipe from Food Network
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Elegant tea sandwich recipe made with buttered soft white sandwich bread, tangy pickled bread-and-butter radishes, and peppery watercress.
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Get Punjabi-Style Masala Shrimp Recipe from Food Network
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Get Spicy Muffin Tin Tacos Recipe from Food Network
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Get Fresh Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It Recipe from Food Network
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Get Salsa Roja Recipe from Food Network
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This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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"I grew up on chicken thighs," says Top Chef all-star Tre Wilcox. "These days I season them with crushed red pepper and star anise and braise them in a sauce with tomatoes and red wine."
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A light and lean turkey breast is seasoned with north African-inspired spices and slowly cooked for hours in a slow cooker with acorn squash, onions, and carrots. Try it with potatoes instead of squash, if you prefer.
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Cristina Ferrare recommends crushing one or two tortilla chips over this chili for a little crunch and washing it down with an ice-cold beer. Use organic ingredients if available.