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Use that leftover pickle juice with Chef John's recipe for succulent pickle-brined chicken breast.
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An eye-catching potato salad for your next picnic.
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The classic French salad dressing recipe made with shallots, red wine vinegar, Dijon mustard, and olive oil.
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Pasta fredda, also known as "cold pasta", includes pasta tossed with tomatoes, olives, and fresh mozzarella for a light, Italian-inspired meal.
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This linguine with clams recipe is easy to make. You will need cherry tomatoes, onion, garlic, anchovy, linguine, olive oil, salt, pepper and parsley.
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Get Spicy Cabbage Salad Recipe from Food Network
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Red and green cabbage and bright orange carrots make this side dish a festive, colorful addition to any buffet.
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A garlic-tomato sauce for cod gets Sicilian flavor from orange zest and saffron.
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Get Sauteed Flank Steak Recipe from Food Network
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It takes three chefs 12 hours to prepare Wylie Dufresne's chicken confit with peas and carrots at his WD-50 restaurant in Manhattan, but less than an hour for a home cook to make this one.
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Quinoa is tossed with steamed vegetables in a light vinaigrette in this quick and easy recipe for quinoa salad.
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Grilled fish is always great, and here's a delicious fiery lemon marinade for swordfish steaks to add to your recipe box. This marinade will work for any firm, white fish steaks--try it with marlin, tuna or halibut.