Search Results (861 found)
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Black-eyed peas are are actually beans. Likely originating in North Africa and brought to the New World by explorers and slaves, these tasty legumes have long been an important and beloved part of the Southern diet.
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An easy side dish brightened with crunchy fennel and fresh dill.
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Dried black-eyed peas and sausage combine in this slow cooker soup with carrots, oregano, and garlic powder.
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This dessert is SOOOO easy and delicious!!! All you need is 5 ingredients to make this! Cream cheese mixed with caramel then topped with toffee bar pieces and apples for dipping.. what is there not to love?
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This beautiful pastry looks like a complicated braid, but is simply created by crisscrossing strips of dough. This pastry is filled with brown sugar and walnuts, and finished with a powdered sugar glaze.
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A delicious recipe for falafel lavash wraps.
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A rich eggs Benedict with smoked salmon brunch recipe.
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A very good traditional Irish stout made with chocolate malt.
Ingredients: water, malt, chocolate, barley, hops, yeast, sugar
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Dry English mustard delivers much more of a burn than yellow ballpark mustard, so even used in a pickling liquid, it can lend some surprising heat.
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The Kentucky-born sandwich filling of cucumbers and cream cheese is easily transformed into a dip using a little sour cream.
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Your favorite benny just got a serious upgrade.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.