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Grilled chicken is tossed with apple, candied walnuts, and blue cheese in raspberry vinaigrette to deliver a sweet topping to a large plate of salad greens.
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Whole cranberry sauce is combined with grated orange peel, citrus juices, pineapple tidbits and chopped celery in this raspberry gelatin-based salad.
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A classic cranberry-pineapple gelatin salad expected on everyone's Thanksgiving menu, this version adds a flavor twist with orange zest and pecans.
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This creamy cranberry Jell-O salad, loaded with pineapple, chopped apple, walnuts, and cranberry sauce, gets its zing from creamy salad dressing and cream cheese.
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Yogurt adds a creamy quality to this cranberry gelatin mold using fresh apples, oranges and nuts.
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Mini buffalo chicken sandwiches will be a welcome addition to your next cook-out.
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This dish demonstrates the affinity between shrimp and Heinz tomato ketchup.
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This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette.
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This salad version of elotes, a classic Mexican street food, features grilled corn, Cotija cheese, and cilantro dressed in a chile-lime mayonnaise.
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Crispy salami and pepperoni are layered into hoagie rolls and topped with onions, peppers, and cheese for a hearty and decadent meal.
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Red pepper flakes give these tasty turkey sandwiches a little zip.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.