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Pear ginger salad tossed in a citrus soy dressing is a refreshing addition to parties that will quickly become a crowd favorite.
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This recipe is by Mark Bittman and takes About 3 hours, largely unattended.. Tell us what you think of it at The New York Times - Dining - Food.
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This is a refreshing, complex, and fruity sorbet. The mixture can be made with either cherry juice or pomegranate juice.
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Get Loin of Pork with Green Peppercorns Recipe from Food Network
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This hearty stew, flavored with oregano, cumin, and beer, will make your taste buds go into overdrive! Serve over rice or with a crusty bread and salad. Great for a chilly winter meal.
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Classic deviled eggs made with creamy salad dressing, mustard, and a sprinkling of paprika.
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Lentils are combined with roasted garlic, tomatoes, and plenty of parsley and served with a simple balsamic dressing for a flavorful salad.
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A great salad for summer days, cool, crunchy and refreshingly light.
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A favorite and easy summer salad combines ramen noodles with broccoli slaw, cashews, and sunflower seeds for an Asian-inspired light supper or lunch.
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No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.
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Raisins, carrots, pine nuts and tofu are tossed with colorful pasta spirals and blanketed with an aromatic blend of curry powder, lemon juice and mayonnaise or yogurt for a scintillating summer salad.
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A glass salad bowl is a must, otherwise your dinner guests will miss all the pretty layers. Everybody loves this!