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Cumin and crushed red pepper flakes add a kick to traditional balsamic vinaigrette dressing.
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This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thick and creamy, with no cream, this tastes so much richer than it is I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don’t want to include any dairy.
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Pulled pork sandwiches are a favorite at UNC Tar Heels tailgating parties. Serve the sandwiches with slaw, hot sauce, baked beans, and potato salad.
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Sloppy joes get a makeover in this recipe that boosts ground turkey with sweet and tart flavor from Granny Smith apple and anise-flavored tarragon.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A very easy recipe for delicious eggs pickled in beer, vinegar, and spices. Great to add to salads!
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Get Sauerbraten Recipe from Food Network
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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A mayonnaise sauce made with hard-boiled eggs instead of raw, with the addition of capers, chervil, gherkins, and Worcestershire.
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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.