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cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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Cream cheese is blended into the marshmallow and gelatin base for this recipe. Fruit, nuts and whipped topping are folded into the creamy mixture and allowed to chill before serving.
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Get Grilled Shiitake and Tofu Banh Mi Recipe from Food Network
www.delish.com
Perfect for those salty snack cravings.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes About 20 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cinnamon, limes, water, honey, red wine
cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
www.simplyrecipes.com
Simple and healthy, Beet and Avocado salad, sprinkled with pistachios and drizzled with a citrusy vinaigrette!
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Crispy panko-crusted chicken breasts are drizzled with a homemade honey mustard dressing to make these easy tortilla wraps.
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This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!
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Get Brussels Sprout Slaw Recipe from Food Network
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Sweet-hot relish and chipotle pepper powder add a nice kick to this spicy egg salad, which is perfect for sandwiches at summer picnics.