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Sage is the dominant spice in this rub for spareribs.
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These light, dry sticks of bread, rich with Cheddar and a bit of cayenne, make wonderful appetizers.
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I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Thick pork chops are stuffed with a seasoned mixture of dried cranberries and pine nuts, seared to a golden-brown, and finished in the oven with a cranberry-wine sauce reduction in this easy yet elegant fall dish.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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Get Tempura Wall-Eye Pike with Spicy Remoulade Recipe from Food Network
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Doesn't get much easier than a three-ingredient cake!
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Adjust the chicken broth amounts to give this stew the consistency you desire.
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A healthy portobello mushroom and poblano chile fajitas recipe.
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Chocolate oatmeal chocolate chip cookies deliver a double dose of chocolate and the heartiness from oats for a new family favorite.
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No kneading or rolling is required to make these tasty, tender biscuits with sharp Cheddar cheese, scallions, and buttermilk.