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cooking.nytimes.com
This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This deviled ham recipe mixes ham, mayonnaise, pickle relish, cayenne, Tabasco, and Dijon mustard into a smooth, spicy spread for sandwiches or crackers.
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Get Crispy Chicken Strips With Salad Recipe from Food Network
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Get Stuffed Chicken Breasts Recipe from Food Network
cooking.nytimes.com
This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort It's astonishingly easy In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more
Ingredients: butter, chervil parsley, salmon
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Get Chesapeake Burgers Recipe from Food Network
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Chicken and rice in a sour cream sauce speckled with poppy seeds and seasoned with dill. Turkey may be substituted for the chicken.
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Vodka and dill pickle juice are shaken into a martini that's a different twist on your typical olive martini in this 3-ingredient cocktail.
Ingredients: ice, vodka, pickle juice, dill pickle
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Orange marmalade–glazed baby carrots with a hint of cumin and mustard.
cooking.nytimes.com
This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
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Dig into these Delaware blue crabs boiled in exotic spices. Add your favorite veggies, and treat yourself to a wonderfully delicious crab feast!
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Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.