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The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini The recipe makes more than you’ll need for six ears of corn — if you’re having a crowd for a barbecue, you’ll have enough.
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Cabbage is simmered with coconut milk and curry, making a wonderful side dish to serve with fried fish!
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Chicken, an oniony tomato-cream sauce and Cheddar cheese all rest on a foundation of tortilla chips.
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Get Tossed Salad Recipe from Food Network
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This mouthwatering grilled corn salad is so great, it may just outshine your entree! Peppers, onion, and corn are tossed together and served with a lime and cilantro dressing.
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Pasta tossed in a sesame oil and soy sauce-based dressing is a refreshing, Asian-inspired side dish perfect for picnics.
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Get Stuffed Peppers Recipe from Food Network
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Celebrate summer with this quick casserole made with zucchini, herbs, cheese, and rice.
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Clams on the half-shell, smothered with a green pepper, red onion and garlic puree, topped with bacon then broiled until bacon is crisp. Serve hot from the oven!
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Getting delicious chicken fajitas on the table is a breeze using a slow cooker; and clean up takes no time with a disposable Reynolds® Slow Cooker Liner.
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Healthy and hearty, chicken simmers with tomatoes, black beans and corn.
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A fragrant saute of onions, garlic, bell pepper and mushrooms is simmered with white wine and lemon juice, with fresh scallops tossed in to soak up the flavors. Serve with fettuccine bathed in pesto, and sprinkle with Parmesan cheese.