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Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.
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This simple soup requires chicken stock, kale, garbanzo beans, carrot, and onion.
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Shortrib Burger Recipe from Food Network
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This Spinach Power smoothie packed with apples, ginger, lemon, and lime is a quick and easy drink that doubles as a delicious breakfast.
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Meaty portobellos are especially good for adding substance and flavor to this soup.
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Get Acadian-Style Crab Salad on Croissants Recipe from Food Network
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Enjoy this Barbecued Australian lamb leg with grilled vegetables and almond pesto recipe recipe with ingredients and easy step-by-step directions from Chowhound.
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Bi-Rite owner Sam Mogannam, who always uses a heritage-breed turkey, cooks the white and dark meats separately to prevent the breast from drying out before the tougher leg meat is fully cooked.
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Get Shrimp Salad BLTs with Homemade Tarragon Mayonnaise Recipe from Food Network
cooking.nytimes.com
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
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If you like cottage pie, why not try this deconstructed soup version? Made in the Instant Pot(R), this hearty and delicious soup is ready in about 1 hour.