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This recipe is by William Norwich and takes 30 minutes, plus at least 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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An easy braised Buffalo chicken thigh recipe. You will need chicken thighs, canned chipotle chiles, hot sauce, brown sugar, yellow onion, and celery.
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Fresh grated coconut and yogurt form the base of this tangy chutney from South India.
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Lemon pepper, lemon juice, and tarragon vinegar add sparkle to tenderized and marinated London broil steak. The recipe can be multiplied to do enough meat for a party.
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A big slice of ham, with a fruity marinade of sparkling grape juice, orange juice and spices.
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This sweet salad dressing can be prepared in about 10 minutes.
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A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.
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Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
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Chef John's take on the classic Persian savory stew features duck, pomegranate, and walnuts.
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This 5-ingredient homemade dough is a quick and easy recipe that you can use to fill and bake savory empanada pastries from scratch.
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Delicious veggie tacos made with spiced butternut squash.
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Get Kale Soup Recipe from Food Network