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cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
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Tasty crab cakes with a Korean flair - these are seasoned with fish sauce, fresh ginger, and cilantro.
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Just as tasty as its fast-food counterparts, but made with Morningstar Farms® Garden Veggie Patties Veggie Burgers.
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A simple dill dip recipe made with fresh dill and dried dill weed, mayonnaise, and sour cream.
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This chicken salad recipe includes grapes, apples, and red onion creating a fruity and savory sandwich filling.
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Rich, cheesy topping goes perfectly with mild flavored halibut.
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Get Ultimate Grilled Cheese Recipe from Food Network
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Korean potato salad is made with Korean mayonnaise spiced with gochujang, sesame oil and ginger. It's creamy, tangy, and savory with a hint of sweetness.
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Spread naan bread with chipotle mayonnaise and wrap around leftover pork cutlets and cheese for a quick and easy lunch "naanwich".
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Get Kale Slaw Recipe from Food Network
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Pickles are grated and stirred with mayonnaise, macaroni, and dill in this easy dill pickle pasta salad that is a nice addition to barbeques.
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A vegan rendition on ranch dip
Ingredients: vegenaise, white vinegar