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Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
cooking.nytimes.com
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen Grill a whole fat purple globe eggplant until the skin blisters Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs
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We want all Greek, all the time.
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Ground pork sausage is wrapped around cheese stuffed jalapenos, rolled in a coating mix and baked until sizzling in this recipe for a spicy appetizer.
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Idahoan's Au Gratin Mexicali is a spicy twist on traditional potatoes. Add a little salsa, some cheese, and presto, you're done!
Ingredients: gratin, salsa, cheese
cooking.nytimes.com
A Greek version of ratatouille.
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Get Meatballs Recipe from Food Network
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Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.
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Get Will's Rub Recipe from Food Network