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This broccoli slaw gets a smoky flavor from mesquite seasoning and smoked chipotle chile powder, and would make a great side dish for ribs, grilled chicken, or fish.
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No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon.
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Baked in the slow cooker, chicken lounges in a quick, creamy sherry sauce.
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A medley of apples, raisins, orange zest, apple and orange juices are simmered in this family version of mincemeat. Make the filling in advance and refrigerate until ready to use, or bake immediately in a double-crust pie. If desired, stir 1 to 2 tablespoons of brandy into the filling to enrich the flavors.
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This family favorite chicken salad is made with celery, bell pepper, green olives, apple, lettuce, and mayo—plus a secret ingredient that makes all the difference!
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The classic flavors of strawberry and rhubarb join with orange juice and orange peel to make a special fruit pie for spring.
cooking.nytimes.com
Tarragon, basil, dill and cilantro are elevated from garnish to the centerpiece of this dish from Yotam Ottolenghi.
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This briny, veggie-centric take on steak will please both your inner carnivore and herbivore.
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A splendid concoction of cubed apples and pears, dried cranberries, a bit of flour, honey, and lemon juice is spooned into a baking pan, and then covered with a crumbly butter and nut mixture. Forty-five minutes later, the crisp is brown and beautiful.
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Branzino is baked whole with plenty of lemon, oregano, and white wine.
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Cornmeal gives these waffles extra texture without weighing them down.
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Get New England Clam Chowder Recipe from Food Network