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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The classic cocktail gets an exotic twist.
Ingredients: gin, vermouth, black peppercorn
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This Southern-style grits recipe makes a delicious side for eggs, ham, or braised meats.
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Get Maggie Mahoney's Turnips Recipe from Food Network
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Get Nana's Banana Cake with Salted Caramel Buttercream Recipe from Food Network
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Maple-glazed carrots with a hint of butter are a quick and easy side dish for any occasion.
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Orange Halloween punch with a vodka kick is extra-creepy when you add some peeled grapes and a red ice hand to keep everything cold and gory.
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Savory, salty, crunchy, and sweet! All the flavors and textures you crave are in this interesting snack mix made from cereal, crackers, pretzels, and nuts, baked with a buttery, slightly spicy seasoning.
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Crispy chicken in a rich teriyaki sauce is piled on corn tortillas and topped with a Japanese cucumber salad in this unique taco recipe.
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Get Hibiscus Tea Sangria Recipe from Food Network
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Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table.