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A taco guaranteed to not fall apart.
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Get Spiced Pita Chips Recipe from Food Network
cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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Get Corn Relish Recipe from Food Network
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Recipe for Tomato Relish, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
www.chowhound.com
An easy stuffed red bell peppers recipe with ground chicken and feta.
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The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
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A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
www.allrecipes.com
Scrambled eggs with ham, garlic scapes, onion, and white Cheddar cheese make this a delicious egg dish for any meal.
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These floured skinless chicken thighs fried in corn oil are an easy and tasty variation on Southern fried chicken with fewer calories.
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Onion, garlic, olive oil, vinegar, soy sauce, mustard, and fresh rosemary are pureed to make a marinade for steak. It can be used with a variety of steaks, including tri-tip, flank, and sirloin.