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cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
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Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. This is fabulous on pasta, pizza and sandwiches.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cold black bean salad with a bite! It makes a great side dish for any Mexican or Southwestern dish. This recipe has become a healthy favorite in our family. Adjust the amount of serrano pepper to suit your spice tolerance.
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Spice up any party with mango-habanero chicken wings: crispy, sticky wings slathered in mango nectar, garlic, sriracha, and fresh habanero.
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Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
www.delish.com
With a versatile vinaigrette, you can glaze, drizzle, and splash everything from salads to chicken to fish.
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This creamy dressing is spiced up by fresh green onions and garlic and a hefty splash of red wine.
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The perfect picnic pasta salad! Chopped chicken combines with toasted sesame seeds, spinach and green onions, all marinated in a sweet and tangy soy and vinegar-based dressing.
www.foodnetwork.com
Get Brussels Sprout Slaw Recipe from Food Network
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This simple salad of grilled okra and tomatoes is very flexible, you can add or reduce the amount of ingredients to your liking, and even add other ingredients that are not in my list.
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These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.