Search Results (24,620 found)
www.allrecipes.com
Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.
www.allrecipes.com
Traditional Swedish potato dumplings have a bit of cooked salt pork and onion inside. They're a great way to use leftover mashed potatoes.
www.allrecipes.com
Seasoned brisket is slowed baked until fork-tender in this Texas-style beef dinner.
www.chowhound.com
Fresh fruit salsas are a great compliment to fish and meat dishes. This kiwi, plum and mango combination has eye-popping color and brings out the subtle flavors...
www.simplyrecipes.com
Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
www.allrecipes.com
The sauce in this recipe is made with butter and hot sauce while the wings have their own flavor from marinating in apple cider vinegar seasoned with onion salt, garlic salt, paprika, and red pepper flakes.
www.allrecipes.com
Use an easy cutting technique to give grilled sausages extra smoky, caramelized flavor. It only takes a minute or so to skewer the sausages and spiral-cut them to create more surface area and ramp up the flavor of the grilled meat.
www.allrecipes.com
Buttermilk, brown sugar, and cake flour put the "velvet" in this chocolaty red velvet cake brightened with old-fashioned ermine frosting.
www.chowhound.com
An easy soft pretzel bites recipe.
cooking.nytimes.com
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
www.allrecipes.com
Fresh halibut fillets get the royal treatment with a citrus marinade, a quick grilling, and a topping of orange and fennel slices.
www.allrecipes.com
I love grits, which is strange since I was raised in Wisconsin. My husband on the other hand hates them and he was raised in the south. He however loves these garlicky, cheesy grits. This is a great dish to serve with barbequed ribs or chicken