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An easy, delicious sandwich that everyone is sure to love. It combines the taste of fresh pork, BBQ and ranch all on a tasty ciabatta sandwich roll.
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This recipe is by Dena Kleiman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A Moroccan-Inspired Recipe for Stuffed Eggplant
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Oi-sobagi Kimchi is another favorite. Melding the crisp cool mouth feel of cucumber and the fiery heat of red chili peppers provides a unique taste sensation.
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These baked pinto beans are mixed with bacon and lots of spices, then topped with all the fixings you could want, including cheese, sour cream, avocado, and an...
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This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
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This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.
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In this crowd-pleasing air fryer dish, potatoes, brushed with oil and cooked up in an air fryer, are stuffed with bacon, cheese, and onions!
cooking.nytimes.com
If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds. 
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A tender, juicy pot roast needs just a few minutes to get ready before simmering for 6 to 8 hours in the slow cooker.
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Enjoy all the flavor of traditional stuffed cabbage without all the work thanks to this simple recipe for unstuffed cabbage soup!
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This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.