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Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make a crisp topping.
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A recipe for fresh, tart applesauce sweetened with apple cider.
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This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fruit salad that tastes just like the sweet fruit punch drinks, but made with fresh fruit and fruit juice, will please the whole family.
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If you're Jewish or have family from Eastern Europe, you may have had a savory version of kugel as a side dish.
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An easy Chinese sweet and sour chicken recipe.
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Get Prime Rib Au Jus Recipe from Food Network
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Get Emince Zurichoise Recipe from Food Network
cooking.nytimes.com
This Chinese-inspired salad has complex flavors and is quite refreshing At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds Make it several hours ahead or up to a day in advance
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Swordfish steaks, quickly marinated in teriyaki sauce and seasoned with garlic powder and grilled for a delicious, quick meal any night of the week.
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You'll make a bee line for these Chinese buffet favorites!
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Star Ingredient: Mitica Walnuts in Lemon Honey Using walnuts that have been bottled in honey is a quick way to add a sweet, nutty flavor and crunch to shrimp and broccoli without having to toast, cool and candy walnuts.