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The creamy tang of the Roquefort dressing gives this chicken salad it's zip.
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The Roasted New Potato Salad With Olives exemplifies an amazingly quick - cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast.
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This salsa simmers canned corn, jalapeno black-eyed peas, and diced tomatoes with green chile peppers for a different flavor.
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Crispy cereal, almonds, and pecans are coated with a sweet, buttery mixture that's sure to please!
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Sliced sausages, onion, and bell pepper get pan-fried and mixed with blue cheese dressing and hot sauce to deliver a sandwich reminiscent of Buffalo-style chicken wings.
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If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh.
cooking.nytimes.com
Hummus is basically chickpea paste In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za’atar.
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fried Catfish Recipe from Food Network
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Get Fish Tacos with Chipotle Cream Recipe from Food Network
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When cold winds blow, warm up with this robust New Englandstyle chowder. It's chockablock with flavor.