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cooking.nytimes.com
This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.
www.allrecipes.com
This version of a famous Russian potato salad has chicken breast meat, chopped dill pickles, eggs, and peas in a mayonnaise sauce and decorated with sliced tomatoes.
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Crispy-skinned salmon pairs perfectly with potato mushroom salad and a cold tomato dressing to make Chef John's earthy salmon fillet recipe.
www.delish.com
Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dillor do without the greenery altogether.
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This eye-catching Russian layered chicken and mushroom salad, decorated to resemble a sunflower, is perfect for any party or buffet.
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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This is an Australian recipe for yogurt salad dressing. It can be used on potato salad, coleslaw or as a dressing on the side for grilled fish.
cooking.nytimes.com
If this sounds like a pared-down salade niçoise, it is Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy Boil medium-size potatoes in their skins
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These potato cakes are first pan-fried in canola oil and crisped in the oven for a quick and easy appetizer.
www.chowhound.com
This is an evolution of classic vinegar-based German potato salads, lightened with fresh herbs, and with green beans for texture and variety. It can be eaten...