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This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.
cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
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Get Greek Salad with Oregano Marinated Chicken Recipe from Food Network
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This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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An easy and delicious cold pasta salad tastes like an Italian antipasto platter, with cheese tortellini, olives, pepperoni, mozzarella cheese, and marinated artichoke hearts.
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This dipping sauce with two kinds of soy sauce, chili oil, garlic, and ginger is great for dipping Asian-style finger foods like egg rolls and pot stickers.
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Get Buttermilk Ranch Dressing with Bibb Lettuce Recipe from Food Network
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Get Roast Beef with Potatoes and Green Peppercorns Recipe from Food Network
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Get Breakfast Tart With Pancetta and Green Onions Recipe from Food Network
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Tostones are Patacones are Tachinos are Plantain Chips. In the end, it just depends if it’s a Dominican, Cuban, Colombian or Puerto Rican home serving what can...
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Bacon-wrapped sausage is filled with cheese, green onions, jalapenos, barbeque sauce, and more bacon to make this decadent smoked bacon bomb.