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Spicy pork sausage and ground beef simmer with cabbage in a vinegary tomato sauce for a tasty potluck hit.
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This pasta salad uses spaghetti and anchovies with light amounts of lemon juice, balsamic vinegar, and pepper.
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This recipe is by Joanna Pruess and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This great way to use kale has everything you could want in a salad: the creaminess of avocado, the tanginess of apple, the crunch of almonds, and, of course, the delicious magic of bacon.
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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Trying to create an alternative to Heinz and Hunt's, two Brown University undergrads created Sir Kensington's, a small-batch ketchup that balances sweet and tangy (sirkensingtons.com).
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Chef Takashi Yagihashi glazes chicken legs in a mustard sauce; on the side are buttery bok choy and a generously dressed salad.
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Sun-dried tomatoes, basil and cream of mushroom soup combine to make a luscious, Mediterranean-style sauce for sautéed chicken and egg noodles.  
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Get Unagi Roll (Broiled fresh water Eel) Recipe from Food Network
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Get Cole Slaw Recipe from Food Network
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The sauce in this recipe is made with butter and hot sauce while the wings have their own flavor from marinating in apple cider vinegar seasoned with onion salt, garlic salt, paprika, and red pepper flakes.