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My wife, Mary Kay, recently started a food blog because she is trying to write a cookbook and this project challenged her to write recipes weekly. I am a corporate...
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Get Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress Recipe from Food Network
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Tossed in a dressing of ingredients commonly used for deviled eggs, Chef John's chilled egg noodle salad brings all the flavor of the popular appetizer without using eggs.
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This dip is perfect with tortilla chips or as a spread for a sandwich.
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Serve this strong-flavored spicy grilled shrimp as an appetizer with crusty bread and a bold Sauvignon Blanc.
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Get Steakhouse Deviled Eggs Recipe from Food Network
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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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The perfect cocktail at the end of a long day; the Pick Me Up never disappoints.
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This Italian Perfume tastes as good as it smells; simply divine.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fun riff on pesto uses scallions and parsley in place of basil.
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This beauty of the sauce is that is not cooked and is fast an easy to prepare. It's made from fresh ingredients that inhance any pasta dish.
Ingredients: tomatoes, olive oil, basil, garlic