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You will never want applesauce again after trying Chef John's delicious recipe for DIY spiced apple chutney, the perfect side at your holiday meal.
cooking.nytimes.com
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
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The flavorful marinade for these grilled chicken thighs is a little sweet, a little salty, and a little tangy, with a hint of spice from Asian chili sauce, curry, and garlic.
cooking.nytimes.com
This deeply flavored fish stew is a traditional specialty of Sète, a working-class Mediterranean port in the Languedoc-Roussillon region While it has largely vanished from restaurants, it still turns up as a showpiece on Sunday and holiday tables Save some time by having your fish counter do the skinning and boning for you, if possible
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This banh mi chicken burger recipe contains all the flavors of the classic Vietnamese sandwich.
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Get Fruit Salad Recipe from Food Network
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This is an easy blueberry crisp recipe using tapioca, orange juice, and cinnamon for a quick summertime favorite.
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Made with carp roe, lemon juice, and milk-soaked bread crumbs, this Greek specialty goes great with pita bread.
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This recipe has apple cider that's mulled with cinnamon, clove, orange, and honey, and spiked with amontillado sherry.
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Pan-fried chicken and potatoes mix with chayote squash, onion, and garlic in this flavorful dish.
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Pesto with a twist.