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From chef Thomas Boemer, these Grilled Lamb Chops with Broccolini and Olive-Pistachio Sauce are easy but elegant enough to impress someone special. The fresh...
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Replace regular hot dogs with soy sauce-based marinated carrots for a flavorful vegan carrot hot dog as a healthy option at your next barbeque.
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This spicy baked dip tastes just like hot chicken wings, but without the mess. It is very addicting, and is perfect for football and tailgating season. Serve with tortilla chips. I take this whenever I have to bring a dish and am always asked for the recipe.
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Wings that you won't be able to put down.
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These are always a hit who can resist a warm sausage roll? And the fact that they can be prepared ahead makes them a double winner.
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Fresh hot chile pepper gives a little heat to this pasta salad packed with sweet onion, bell pepper, tomatoes, and cucumber.
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Grandma Bagnatori’s tomato sauce is a combination of sweet tomato paste and rich porcini broth, a perfect coating over her potato gnocchi.
cooking.nytimes.com
Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire Serve the full-strength stuff alongside the finished meat.
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The ever-popular linguine with clams has never been easier than with Chef John's version of the classic Italian recipe, this time made with spaghetti.
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Try this traditional bechamel sauce as a delicious base for a variety of dishes from chicken to mac and cheese.
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Get Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.