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Graduation-from high school, college or beyond-is an important milestone, commemorating a significant achievement. Whether it's a small gathering or large scale...
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Cayenne pepper provides the "fire" in this salad of tomatoes, peppers and onions marinated in a cooked dressing. Sliced cucumbers provide the "ice", as they are tossed into the salad just before serving.
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Soy sauce and sugar, added to a bit of vinegar and oil, stir up into a dandy dressing that tops this broccoli/romaine salad. Lightly toasted ramen noodles and chopped walnuts are sprinkled on before serving.
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Lots of honey and mustard go into this great sauce, but there's also orange juice, tarragon, Worcestershire and white wine. Just pour over thinly-cut pork chops and marinate for a few hours in the fridge. Grill and enjoy.
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Get Shrimp al Ajillo Recipe from Food Network
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We think the dressing for this meaty salad has just the right kick. Which is not to say you cant add even more horseradish if youre so inclined; drain it well, though, or the vinegar its packed in will upset the balance of the dressin
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Get Straccetti di Pesce Spada Recipe from Food Network
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For my wedding shower everyone brought a few recipes and this is one of my favorites. It is refreshing and pretty. This salad also travels well, just save the dressing and use it just before serving.
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A puree of carrots, celery, zucchini and onions is combined with a can of condensed cream of mushroom soup, chicken bouillon, sour cream and white wine.
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These grilled baby back ribs are comfort food for me. As a kid growing up in the San Francisco Bay area, at one point I went to high school in “The City”. My...
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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The creaminess comes from fat-free sour cream mashed with potatoes.