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This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery) It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
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Get Chicken Skewers with Peanut-Ginger Marinade Recipe from Food Network
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Get Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers Recipe from Food Network
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This recipe is by Molly O'Neill and takes 1 hours 40 minutes, plus overnight soak and a few hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grape-Almond Cobbler Recipe from Food Network
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Get Calamari Stir Fry with Peppers and Cukes Recipe from Food Network
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Get Deep-Dish Vegan Apple Pie Recipe from Food Network
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Get Fish Tacos with Chipotle Cream Recipe from Food Network
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Get Beef and Mushroom Stir-Fry Recipe from Food Network
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This recipe is by Melissa Clark and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Store-bought cream cheese frosting is the perfect shortcut for this fall cake.
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Get Honey-Grilled Vegetables Recipe from Food Network