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This colorful spicy side dish goes perfect with kabobs, especially with cherry tomatoes; the color combo is most appealing. Lamb is a good accompaniment.
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Chef John's spicy chili-rubbed chicken breasts are grilled and topped with a tangy blueberry sauce. It's a perfect dish for a summer barbeque.
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Pumpkin puree and mashed ripe bananas join forces in these deliciously moist loaves spiced with cinnamon, nutmeg, allspice, and cloves.
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Get Buttermilk Fried Chicken Recipe from Food Network
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Muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.
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This recipe for quinoa tabbouleh salad produces a cool and refreshing vegetarian dish that's great for potlucks and picnics.
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This creamy cauliflower soup gets a double shot of robust flavor from roasting the cauliflower and a mixture of curry powder, cayenne pepper, and turmeric.
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This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Wonderful seafood risotto is made with shrimp, scallops, red peppers, and spinach!
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Chocolate cookies are loaded down with chocolate chips and peanut butter candies for a chocolatey-peanutty combination that can't be beat.
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Spiced lamb is simmered with rice and whole heads of garlic in this Central Asia-inspired dish.
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My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.