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Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!
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Chef John's indoor baby back ribs are seasoned with a homemade dry rub, then glazed with barbeque sauce and baked until tender and delicious.
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Chocolate and cherries pair perfectly together in this delectable pork dish.
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This curried cauliflower spread satisfies the urge for creamy texture without the fat (the secret: low-fat yogurt and sour cream).
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These air-fried Peruvian-style chicken drumsticks are served with a spinach, lime, and cilantro "green crema" sauce, with some jalapeno to kick the heat up a notch.
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Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.
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Zucchini, onions, and bell peppers are simmered in a tomato-based sauce creating a zucchini "ratatouille"; serve alongside polenta.
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Plum jam, soy sauce, brown sugar and fruit soda combine to make a splendid marinade for juicy, grilled pork tenderloin. Try serving it sliced over a simple salad of baby lettuces for a sensational summer meal.
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Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. Top with shredded cheese.
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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.
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Traditional with a kick: This is one of Ingrid Hoffmann's favorite versions of the casserole as a holiday staple.