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Get Chef Walter Bundy's Surry Sausage and White Corn Succotash Recipe from Food Network
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Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
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This very simple salsa with fresh pineapple, red bell pepper, shallots, and fresh lemon juice pairs well with grilled chicken or salmon.
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This dip is a real crowd pleaser! From backyard barbecue to festive holiday gatherings, this dip has year-round appeal. Serve it as a dip for vegetables, chips...
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This creamy dressing is spiced up by fresh green onions and garlic and a hefty splash of red wine.
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Seasoned Cornish hens are simmered in a lemony broth creating a juicy, fall-off-the-bone slow cooker meal.
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Saltine crackers soak in spices overnight, including plenty of hot red chili flakes, until they are mighty hot. Serve with chili.
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You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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Classic potato salad gets an update with sour cream and red wine vinegar.
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Chef John's recipe for Korean fried chicken sauce is the perfect topper for his recipe for Korean fried chicken.
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Get English Muffin Pizzas Recipe from Food Network
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This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.