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Grilled marinated chicken breasts are diced and tossed in a tangy, piquant sauce studded with grapes, lemon zest, poppy seeds and cashews.
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Leftover ham from your holiday meal combine with onion, celery, and seasonings for an easy spread to serve on hearty crackers, rye toast, or in sandwiches.
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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
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Marinate flank steak in a mixture of coriander seed, lime juice, and soy sauce then broil it for delicious Thai beef.
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This is a simple and beautiful salad made with pomegranate seeds and feta cheese.
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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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This recipe comes from Kismet, the chef Sara Kramer's restaurant in Los Angeles There, the labneh is made in-house, providing an advantage that can never quite be overcome at home Still, buy the best labneh you can find
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Get Vanilla Bean Simple Syrup Recipe from Food Network
Ingredients: sugar, vanilla bean