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This is an Americanized version of bang bang chicken, a popular Sichuan Chinese dish. The chicken is twice-fried and mixed with creamy bang bang sauce for a spectacular dish.
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Tossing crunchy apples, crisp turkey bacon, and Mandarin oranges with honey Dijon dressing makes for a wonderfully refreshing salad!
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Grace Parisi dry marinates then roasts baby back and spare ribs before grilling them with a spicy red-pepper-jelly glaze. The resulting ribs are irresistibly caramelized.
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This is a tuna sandwich you would expect from a high-end sandwich shop. It is light, fresh and full of flavor.
cooking.nytimes.com
Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year
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Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal. Keeping the elements separate...
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A whole veal roast stuffed with goat cheese is a great way to feed a group. To give the braising liquid a richer flavor, substitute 1 cup of veal demiglace for 1 cup of the beef stock.
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Get Grilled California Pizzas Recipe from Food Network
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An authentic rural Mexican dish usually prepared with pork, posole is traditionally eaten at New Year's. This version is a great way to unload those turkey leftovers! Garnish with crisp tortilla chips, shredded green cabbage, and a squeeze of lime.
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Brown mustard potato salad with hard-boiled eggs and sweet relish is close to the traditional recipe with a slight twist.