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www.allrecipes.com
In a cream cheese/Cheddar-Jack base, pickled jalapenos, green olives, and chopped red onions make a delicious topping for Snack Factory® Pretzel Crisps®.
www.simplyrecipes.com
This chilled pea salad is made with frozen peas, smoked almonds, water chestnuts, and a hint of curry. It's a great addition to your summer salad recipe collection.
www.allrecipes.com
This shrimp and zucchini casserole contains 3 types of cheese - mozzarella, Cheddar, and habanero pepper cheese - and is flat-out delicious.
www.delish.com
The French macaron is a simple cookie made with almonds, sugar, and egg whites. The recipe here includes green tea powder (matcha), which gives it a delightful flavor.
www.allrecipes.com
Chicken tenderloins, bell peppers, and onion are sauteed in this quick and easy recipe for chicken fajitas that's perfect for Mexican night.
www.allrecipes.com
This wonderful lime-accented edamame and corn salad with tomatoes, onion, and cilantro tastes especially good on a hot summer day.
www.delish.com
No fig leaf can hide the fact that figs are the sexiest fruit on earth, with sensuous curves on the outside and juicy, blushing flesh within.
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Triple sec liqueur adds a hint of sweet orange flavor to a colorful slaw made of red and green cabbage tossed with thinly sliced fennel and topped with a sprinkle of pine nuts.
www.chowhound.com
In this recipe for the root vegetable, ginger and toasted mustard seeds make rutabaga pop.
cooking.nytimes.com
Without much prompting, Maria Luca Caudullo, whose in-laws founded the Bronte pistachio company Antonino Caudullo, will reel off any number of pistachio recipes Filet of beef with a pistachio crust, “olives” made with crushed pistachios and sugar syrup, panettone with pistachio paste, and also for Christmas, a simple pistachio cake “That one I only make for Christmas,” she said
www.allrecipes.com
These hearty roast beef hoagies with lots of bell pepper and onions are topped with traditional pasta sauce and a slice of provolone cheese.
cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans