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Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012 You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad
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Cheddar cheese and cream cheese with a garlic-vinegar-based sauce are layered between bread in this unique and delicious grilled cheese sandwich.
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Hearty kale is the perfect winter green to stand up to this savory sesame dressing.
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Get Grilled Chicken with Alabama White BBQ Sauce Recipe from Food Network
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This buffalo wing sauce recipe name says it all, only for the hot at heart!
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Granny Smith apples and shredded red cabbage are cooked in beef broth flavored with brown sugar, cider vinegar and celery seed in this recipe which also includes raisins and apple butter.
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Lime, vinegar and Italian salad dressing mix offer an alternative to the usual Mexican-spiced chicken, onion and green pepper saute. Serve in the traditional manner, with tortillas and a dollop of sour cream.
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Get Goat Cheese and Blackberry Vinagrette Recipe from Food Network
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Thinly sliced cauliflower, peppers, and olives are tossed in a vinaigrette dressing creating a flavorful cauliflower salad perfect for picnics or barbeques.
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Brown sugar adds a terrific sweetness to this southern-style, slow cooker pulled pork.
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A sweet and sour dressing coats layers of sliced potatoes, bacon, and celery in this flavorful potato salad with a German flair.
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This a pie seen quite often in Amish homes. Because it is easy, quick, and made from pantry ingredients, it was often taken to the family of those grieving over a passing.