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A spicy red lentil soup that is fast and easy.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill You can keep the seasoning somewhat tame, or ramp up the heat to taste
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A baked version of a classic Nashville chicken recipe.
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Learn Chef John's technique for perfect roasted smashed potatoes drizzled with a simple garlic- and herb-infused butter.
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Serve with breadsticks, crackers, country bread, or fresh vegetables.
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A recipe for black pepper togarashi.
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Taking just a little extra time to make this flavorful ground beef makes all the difference in your homemade tacos!
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A restaurant-worthy appetizer stuffed with cream cheese, garlic, Parmesan cheese, and a hint of heat.
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Frittatas are easy to make using a cake pan that fits in the air fryer basket. Switch up the ingredients to suit your taste.
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A delicious little sausage-like meat. Great served as a sandwich.