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Wrapped in parchment and aluminum foil, this pork shoulder roast cooks in a slow oven for hours, and the resulting tender and juicy meat makes great pulled pork sandwiches.
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On Halloween, Grace Parisi shapes these cheesy crackers into creepy witch fingers, pressing a sliced almond onto the end of each one to make the nail. During the rest of the year, she rolls the dough into logs and cuts them into coins before baking.
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Chef John's quick and easy cast iron cornbread is made with buttermilk and honey.
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Red-eye gravy is a traditional Southern gravy made with black coffee and pan drippings. Served over smoky, salty ham, it's a surprising flavor combination.
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Popcorn is roasted with butter and a blend of spices to make an addictive snack. I make this for watching movies or even sports.
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The magic in the simple egg salad is a splash of steak sauce.
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A creamy Gorgonzola cheese sauce is tossed with angel hair pasta in this simple and divine recipe.
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Pork ribs are rubbed with a sweet-spicy mixture, then basted with orange and lime juice as they cook resulting in a tangy and spicy crust.
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Quick, easy, and full of Cajun-inspired flavor, these air fryer crab cakes make the perfect appetizer or main dish.
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This old-fashioned dressing is a great side dish for the Thanksgiving or alongside roast chicken. Made with saltine crackers, celery, onions, and herbs, it's simple and satisfying.
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Chef John flavors these roasted potatoes with a tangy, savory mix of chicken broth, lemon juice, and lemon zest to make one stunner of a side dish.