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cooking.nytimes.com
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist It’s inspired by Ms Singer’s favorite street food
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Kale, cabbage, and Brussels sprouts are tossed with pepitas and dried cranberries in a citrusy poppy seed dressing creating a hearty and crunchy salad.
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Tri-colored rotini pasta is tossed with corn, black beans, Mexican cheese, and red bell peppers for a colorful and tasty pasta salad perfect for picnics.
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This salad has a definite sweetness about it. A bit of sugar is added to the dressing and sweet pickles are tossed in with the peas, onions, celery, eggs and cheese. Makes six generous servings.
cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
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Canned tuna simmered with garlic, onion and bell pepper in sour cream spiced with curry powder.
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Potatoes and fresh green beans are tossed in a bacon, onion, and balsamic vinegar dressing in this Belgian-style salad.
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This is like having potato salad and deviled eggs all in one dish. It was a favorite at our family barbeques.
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Put your leftover chicken to good use with this spicy buffalo chicken salad. Cubed chicken is tossed with ranch dressing, spicy wing sauce, crunchy celery, and green onions.