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I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.
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Red cabbage and celery root are tossed with a zesty apple cider vinegar dressing for a quick homemade coleslaw that gets better with time.
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
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These tasty tea sandwiches are simple but unique and perfect for entertaining. The combination of the tart apples, creamy cheese, and sweet cinnamon raisin bread is surprisingly delicious.
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Enjoy a tangy coleslaw anytime with this sassy freezer slaw made with cabbage and apple cider vinegar.
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This sweet, creamy, and spicy dip is a great appetizer at parties.
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Making mulled wine with white wine gives a smoother flavor and tastes great at Christmas. This recipe has a little rum added at the end for a bit of a kick!
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Save time and money on making chicken broth by filling your Instant Pot(R) with roasted chicken bones and vegetables along with a few simple aromatics.
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Chef John serves mini ravioli in a creamy sauce flavored with tangy Gorgonzola and Parmesan for a quick gourmet dish. It's topped with diced apple and toasted walnuts.