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Just as the name says, this beautiful and light-tasting quinoa salad features cranberries, apples, and pecans in a Dijon mustard and cinnamon dressing.
cooking.nytimes.com
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
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Get Chicken Chili Corn Chip Pie Recipe from Food Network
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Get Black Bass with Piperade and Polenta Recipe from Food Network
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Get Thai Place Phad Thai Chicken Thai Hot Recipe from Food Network
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Get Pulled Pork Sliders Recipe from Food Network
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This recipe delivers three components -- seasoned ground beef, mango salsa, and black beans with rice -- to be used for filling soft taco shells.
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This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil.
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Crispy bacon with sauteed onions, brown sugar, sherry vinegar, seasonings, is finished off with aged balsamic vinegar and olive oil.
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Hawaij, a Yemenite curry blend, makes a delicious, fragrant, and beautiful vegetable soup.
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Chicken and shiitake mushrooms simmer in chicken broth with bean thread noodles in this Filipino noodle soup.
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Delicate smoked salmon in a creamy reduction sauce spiked with Scotch -- full of flavor!