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cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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Quick spicy wings made with hot sauce and butter.
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Get Spicy Roasted Chicken Legs Recipe from Food Network
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The secret to these mighty discs is pungent spice -like red pepper flakes, hot pepper sauce--and the crunch of chopped pecans.
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Butter, lemon, and garlic are the keys to a simple, rich preparation for fish.
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This simple salad mixes canned sweet peas with water chestnuts and green onions in slightly spicy mayonnaise dressing for an easy appetizer or side dish.
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Get Iceberg Vodka Lobster Flambe Recipe from Food Network
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You'll be ready to eat in under an hour with this creamy corn chowder that's made with fresh corn and potatoes simmered in vegetable broth.
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Slow-cooked turkey legs simmer in a tangy sauce all day before being shredded to make a budget-friendly yet tasty barbecue filling for sandwiches. Serve on buns and top with coleslaw.