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The tangy dressing is killer.
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A bit of parsley, a smidgen of garlic powder, a splash of lemon juice, and of course, tuna, celery, onion, and mayonnaise. This is a great tuna salad that works for a sandwich, stuffed into a plump tomato, or spooned onto fresh salad greens.
cooking.nytimes.com
This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
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Zucchinis, Parmesan cheese, garlic, and paprika make these ultimate zucchini fries, that are so easy to make, and carb-conscious as well!
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Get Cindy Lobster Stuffed Eggplant Recipe from Food Network
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Quick and easy pork rub with common spices brings the flavor to these oven-baked pork chops.
www.delish.com
No time to make dinner? This Asian-inspired salmon and rice dish comes together in only half an hour and is chock-full of healthy omega-3s.
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These homemade breaded chicken tenders are made with crushed buttery crackers, then fried for just the right juicy crunch.
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Get Asparagus-Fontina-Prosciutto Wraps Recipe from Food Network
cooking.nytimes.com
Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
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This vegan pad Thai soaks kelp noodles, bean sprouts, baked tofu, and crunchy veggies in a tangy chile-tamarind sauce featuring flax seeds.
www.chowhound.com
Due to the shameful state of commercially packaged 'Mexican' chorizo in the U.S., I usually make my own. I never include pork salivary glands or lymph nodes...