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This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock
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Miniature frittatas are baked in a muffin tin creating perfect, individual egg dishes for brunch or on-the-go breakfast.
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Cream cheese adds a creamy finish to lightly spicy sausage-and-pepper pasta.
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Dried cranberries, grapes, apples, and walnut halves are tossed in a light creamy dressing for a colorful version of Waldorf salad that's perfect for fall and winter.
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Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce.
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This delicious pasta salad tastes great and is full of vegetables. Substitute canned shrimp in place of canned tuna to change it up a bit.
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Get Spicy Black-Eyed Pea Salad Recipe from Food Network
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Asian inspired tuna salad with canned tuna, radishes, cilantro, shredded carrot, ginger, rice vinegar and sesame oil.
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An easy gluten-free tabouli recipe.
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Get Pad Thai Pasta Salad Recipe from Food Network
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Get Middle Eastern Vegetable Salad Recipe from Food Network