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Everyone loves chocolate and peanut butter together, right? Make these protein-filled snack balls for a tasty after-school snack during and after back-to-school season.
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In a salt brine with spices, pickling cucumbers take just a week or so to turn into crunchy, delicious pickles in this easy Chef John recipe.
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Pastrami is a Romanian specialty adapted from Turkish basturma.
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This sweet, nutty cereal goes great with yogurt or can simply be eaten by the handful.
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Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew thickened with tangy crème fraîche.
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Make your own delicious California sushi rolls with seaweed sheets, sweet and tangy sushi rice, cucumber, avocado, and a creamy imitation crab filling.
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Get Jicama and Watermelon Salad Recipe from Food Network
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Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs and then sprinkled with chopped fennel fronds before serving.
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This grilled chicken recipe uses soy sauce, sake, and brown sugar to create both a marinade and a sweet-and-salty glaze.
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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You can substitute brown or green lentils for the red in this dish.