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A simple salad recipe with added dimension from the roasted garlic and apple juice in the vinaigrette.
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This recipe is by Elaine Louie and takes 1 hour and 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken stewed in a spicy tomato sauce is easy to make and delicious for tacos or tostadas.
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Recipe courtesy of Executive Chef William Gallagher, Becco, New York.
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These stuffed mushrooms make great bite-size appetizers.
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This mixture of zucchini, corn, tomatoes, and poblano pepper can be served as a side dish or eaten with warm tortillas as a main course.
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Make your own venison jerky with ground venison in your dehydrator. This is the best jerky recipe I have found! You can use either ground venison or beef!
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Get Spicy Pineapple Vinegar - Vinagre Recipe from Food Network
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Get Emeril's Essence Recipe from Food Network
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The title of this recipe was getting very long, so I left the last option – roasted artichoke hearts – out of it I included them in my sandwich because I had some shriveling artichokes in my produce bin (along with the shriveling red pepper I used) and it didn’t take very long to trim and roast them But it’s not a must; the peppers and goat cheese with the greens are what really stand out
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Vegan squash and leek soup is a Japanese-inspired soup thanks to the Japanese winter squash added to the dish.
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A garlicky version of mayonnaise.