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cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoked salmon takes center stage folded into mayo, lemon juice and McCormick® Guacamole Seasoning Mix. Serve with crackers, crusty bread, sliced apple or pita chips.
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Get Faces in the Dark Recipe from Food Network
cooking.nytimes.com
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York’s most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.
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Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.
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This is a quick and easy appetizer. Make it ahead and then spread on lightly toasted baguettes and top with fresh crab and scallions. It is easy and quick...
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The quintessential recipe, just like Gram used to make--except they're vegetarian, made with TVP instead of beef.
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This blend of peppers and garbanzo beans is a great way to liven up the dip table. Very spicy and delicious!
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Recipe was given to me at a party (mid to late 70's), modified it a little, and have passed it on to many people since. This has been our traditional family...
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May your last word be strong, like this cocktail.
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Warm potato salad made with bacon and Caesar salad dressing is a delightful dish to prepare on warm summer days.
www.delish.com
Don't even think about heading to a Christmas party without a batch of this.