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cooking.nytimes.com
This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012 In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice The whole thing is finished with Parmesan, toasted on the grill
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Get Buffalo Chicken Hoagie Recipe from Food Network
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Get Cheeseburger Salad Recipe from Food Network
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Get Christian's Kitchen Sink Salad Recipe from Food Network
www.delish.com
Chef Daniel Green's answer to the Taco Challenge was to not only swap pork for beef but also to make his own taco shells from soft corn tortillas.
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A classic and fresh layered dip has refried black beans, fresh tomatoes and avocados, and salsa, all topped with cheese, lettuce, and pickled jalapenos. Bring lots of chips!