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Canned green peas in a cheesy sauce make a nice simple side dish.
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Grilled corn and red cabbage slaw with a cilantro-lime dressing is a refreshing salad or topping for fish tacos.
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Chopped sweet potatoes are baked with brown sugar, caramel topping and butter, then finished with a layer of roasted marshmallows.
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These creative appetizers are sweetly savory and perfect for passing around.
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Thinly sliced sweet onions are soaked in buttermilk, dredged in a spiced flour mixture, and deep-fried to delicious perfection in this recipe for sweet onion straws.
www.delish.com
Cherry preserves with habanero chile create a fabulously sticky, sweet, and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars dont burn.
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Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
cooking.nytimes.com
This recipe is by Pete Wells and takes 10 minutes, plus 3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A tantalizing combination of campari, gin, vermouth, soda and lemon. Dare to try dry!
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Sneak healthy groats into your morning eggs.
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Potato and ham stew is the perfect comfort food to make using leftover ham and a ham bone. Serve with warm biscuits or over a baked potato.