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A sweet and tangy sauce suffuses tender chicken wings with a flavor that's sure to be a great start to your new year!
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This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
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This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette.
cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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This beautiful vinaigrette combines cranberry sauce and mustard for a light, tangy taste.
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My mom always cooked this recipe when I was a kid: deep fried calamari. This is one of our family's favorite foods. Simple yet very delicious.
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Pumpkin bread gets extra heartiness when made with rolled oats.
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Grilled halibut is served with a delicious Asian-style sauce featuring shallots, sesame oil, soy sauce, and rice wine.
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My mother-in-law gave me this recipe over twenty four years ago. I use it frequently and someone always asks for it. A mixture of tangy ingredients, onion and brown sugar creates one tasty sauce! This will keep in the fridge for several weeks.