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Paul Gayler insists upon two things for vinaigrette: top-quality vinegar and a mixture of a mild-tasting olive oil and a nonscented oil.
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Prepare for your new go-to taco topping: chipotle crema.
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Get Citrus Salad with Pistachios & Maple Vinaigrette Recipe from Food Network
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Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
cooking.nytimes.com
Caraway, great with carrots, is also very nice with beets The trick to succeeding with these is to slice them very thin – about 1/8 inch thick You can do this on a mandoline or with a Japanese slicer, or just use a sharp knife
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Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.
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Forget everything you've learned about marinating chicken. The key to these grilled chicken skewers is to marinate the meat in olive oil, lemon juice, vinegar, herbs, and spices for several hours before grilling them to crispy, yet moist, perfection.
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This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar
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Mushrooms are sauteed with your favorite herbs and white wine.
cooking.nytimes.com
This recipe is based on a Greek dish made with red cabbage I’ve used both green and red cabbage, and I like it both ways It’s a comforting vegan dish that works as an entree or a side.
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A quick and easy way to make a tasty, tender steak on the grill! Marinate for a minimum of 2 hours.
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Get Ham and Mortadella Sandwich with Provolone and Pickled Hot Pepper Relish Recipe from Food Network