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One hour in the refrigerator allows for 'mingling' time between cilantro, jalapeno, cactus and other uniquely South-of-the-border ingredients.
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Preserved lemon gives this exotic vinaigrette an extra dimension.
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This is real ranch dressing, not something bound with preservatives and corn syrup, a creamy, savory topping for mixed greens and a cool dip for summer days You make it in a jar with a tight-fitting lid, which you can then use to store it in the fridge for a few days.
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A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
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Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
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Long a star on Camille Orrichio Loccisano’s traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.
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Get Yellow Pepper Soup Recipe from Food Network
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Canned tuna is seasoned with cayenne pepper, black pepper, parsley, and horseradish in this recipe for tuna loaf.
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The chef Sean Brock came up with this first course after making Craig Claiborne’s Bagna Cauda Instead of bathing the garlic and anchovy in the oil, Mr Brock has you bathe a whole head of cauliflower in it
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The whole family will love this classic, mildly-seasoned meatloaf topped with cheese. Some quick-cooking oats help the meatloaf hold together.
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Plenty of herbs and fresh garlic boost the bread-crumb base of these meatless stuffed peppers.