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Sliced sausages, onion, and bell pepper get pan-fried and mixed with blue cheese dressing and hot sauce to deliver a sandwich reminiscent of Buffalo-style chicken wings.
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Hummus is basically chickpea paste In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za’atar.
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This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tossed Salad and Raspberry Vinaigrette Recipe from Food Network
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Second-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.
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Get Classic Nicoise Salad Recipe from Food Network
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This easy quick bread gets plenty of flavor from sun-dried tomatoes, Cheddar cheese, onion, garlic and herbs.
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Get Butternut Squash Risotto Recipe from Food Network