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Lime zest tames the bitterness of stout in this great beef marinade.
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This refreshing gazpacho made with apples, grapes, almonds, and cucumber is a perfect balance of sweet and tangy.
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Baked chicken legs are tossed in a sweet and spicy mix of honey, butter, and sriracha sauce in this low-carb weeknight dish full of flavor.
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Rice vinegar, peanut butter, and ginger give an Asian-inspired flavor to a colorful slaw made with red cabbage, apples, and a bit of white onion.
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This recipe for grilled vegetarian skewers has halloumi cheese, bell peppers, mushrooms, and eggplant with a tomato-artichoke sauce.
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Thyme from Le Domaine's gardens flavors these seared scallops with fennel.
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Apple slices and apple juice team together to help make these pork chops seasoned with sage, thyme, allspice, and paprika a great meat dish for any dinner.
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These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
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Get Creole Sauce Recipe from Food Network
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The citrus and garlic, Caribbean marinade gets a slug of whiskey in this versatile version!
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This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.
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This pulled pork recipe uses the smokey flavor of adobo sauce and the tanginess of pepperoncini peppers to make an alternative to barbeque-style pulled pork recipes.