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This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
cooking.nytimes.com
Why make this classic dip with dried onion soup mix when it's almost as easy, and far more delicious, to make it from scratch?
Ingredients: neutral oil, onion, sugar, sour cream
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Using a lower-fat mayonnaise makes this Amish-style macaroni salad with eggs and celery a lighter option.
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This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh flavors and an appealing look enliven this dessert.
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This is a great way to use up day-old bread.
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Get Oatmeal-Fennel Seed Cookies Recipe from Food Network
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Shredded chicken is baked with a creamy poppy seed sauce and topped with a crunchy, melty crust of buttery crackers.
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Make homemade pickles the old-fashioned way, using brine fermentation harnessing the probiotic power of beneficial lactobacilli cultures.
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Mozzarella sticks are so much better when pickles are involved
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Chef John's recipe for tahini sauce is a quick and easy sauce to eat atop falafel.