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This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
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This Scotch eggs recipe deep-fries boiled eggs coated with Mexican chorizo and crushed tortilla chips, then tops them with avocado crema.
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Provolone cheese, pepperoni, and broccoli rabe blend into a delightful filling for a traditional Italian grinder.
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Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.
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Eat while clutching cold brewski in other hand. Yah, hey dere.
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Crunchy cucumbers are tossed in a tangy and simple dressing for a light side dish to any meal.
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Lots of chopping, but the payoff is worth it.
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Try it with all your favorite raw vegetables. Tzatziki sauce is also a great way to cool the mouth after a bite of spicy food.
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Crepes made with milk and beer.
Ingredients: eggs, milk, beer, flour, salt, vegetable oil, butter
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This fresh lentil salad is great all year round, but is especially refreshing during the summer.