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Get Chorizo and Corn Bread Stuffing Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This salad version of elotes, a classic Mexican street food, features grilled corn, Cotija cheese, and cilantro dressed in a chile-lime mayonnaise.
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A mixture of exotic canned and fresh fruits combine with condensed milk and sour cream in a Filipino version of fruit salad.
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Chef John's salted "plaster" coating traps all the moisture and flavor of pork in while it bakes, creating a delicious base to complement an apple-jalapeno salsa in tacos.
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This sweet, creamy and garlicky dressing is a perfect green salad topper!
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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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Turn a sheet of crescent dough into homemade cinnamon and sugar doughnut sticks, cooked in the air fryer, and served with fruit jam, syrup, honey, or melted chocolate for dipping!
Ingredients: dough, butter, sugar, cinnamon, fruit jam
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In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.
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These enchiladas are filled with Cheddar cheese, onion, olives and mushrooms. Use any cheese and vegetables you prefer, and use Creole-style seasoning to taste.
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Grilled brats get a hot bath in beer with butter and onions for even more juicy and delicious flavor!
Ingredients: bratwurst, beer, butter, white onion
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With its satisfying coarse-but-moist texture and lightly sweetened flavor, this corn cake is more like corn pudding.