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Get Fried Provolone with Italian Salsa Recipe from Food Network
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Recipe for Jerk Pork Tenderloin, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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Assuming you've got the baby part covered, this recipe breaks down every step for making a festive Mardi Gras king cake complete with a special pecan filling.
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A cream cheese sandwich spread gets kicked up a notch by adding jalapeno peppers, pimentos, grated onion, garlic powder, and cayenne pepper. Layered with bacon and sliced avocado, it's destined to become a family favorite.
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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White wine, garlic, and lemon combine to create a fragrant flavor in this classic steamed mussels recipe. Serve with grilled bread for a perfect way to savor the broth.
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You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing.
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Store-bought croutons simply can’t compete with homemade ones To begin with, your raw ingredients are almost certainly of a higher quality, and hence more delicious, than the stuff anyone else will use What’s more, the rustic, uneven shape of torn croutons, like these croutons from "Salt, Fat, Acid, Heat" by Samin Nosrat, lends a variety of textures to your salads
Ingredients: sourdough bread, olive oil
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A delicious update to the old-fashioned diner staple.
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These pickles use apple cider vinegar, celery seed, turmeric, and mustard seed and need 2 weeks in the jar.