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Briefly-marinated salmon is skewered and grilled in this easy and tasty summertime recipe for the grill.
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This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half.
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This broccoli slaw gets a smoky flavor from mesquite seasoning and smoked chipotle chile powder, and would make a great side dish for ribs, grilled chicken, or fish.
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With Canadian bacon, red peppers and green onions, these crispy, cheesy potatoes beat the standard hash browns any morning.
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Get Smoked Whitefish Pate Recipe from Food Network
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A great low-fat corn chowder. It's vegan, so it uses soy milk, olive oil, and vegetable bouillon cubes. It's great for a meal starter or even as a main course.
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Traditional Swedish potato dumplings have a bit of cooked salt pork and onion inside. They're a great way to use leftover mashed potatoes.
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Feast at Passover Seder with this recipe for short rib tsimmes: short ribs in a vegetable stew sweetened with honey and prunes.
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Grilled portabella mushrooms and provolone cheese are served on buns with a creamy mustard sauce.
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Spicy crispy gingerbread cookies made with black pepper. Cut into shapes for the winter holidays.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These tasty, hot sandwiches are served with a horseradish whipped cream sauce.