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This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
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Inspired by a salad served at a Basque restaurant in Bakersfield, this sensational summer salad features fresh tomatoes, cucumber, onion, and colorful bell peppers. The dressing combines olive oil, red wine vinegar, with oregano, basil, and marjoram.
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Black beans, corn, lettuce, avocado, and tortilla chips are layered and topped with salsa-ranch dressing in this Mexican-inspired layer salad.
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This traditional three bean salad tosses green beans, wax beans, and kidney beans together with a warm vinaigrette dressing and is marinated overnight for maximum flavor.
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Tuna macaroni salad gets dressed up with sliced cucumbers, tomatoes, green pepper, and hard-cooked egg in a creamy Italian dressing.
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You can add chopped pepperoni, leftover cooked chicken or turkey to this already hearty pasta dish.
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A lively take on the potato salad standby, the salty soppressata offers a wonderful contrast to the creamy mildness of potatoes and mozzarella.
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Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.
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The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
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Fresh green beans, blanched and toss with a balsamic vinaigrette, red onions, basil, and Parmesan.
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Get Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon Recipe from Food Network