Search Results (6,185 found)
cooking.nytimes.com
This recipe breaks the taboo of combining seafood and cheese This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, lemon juice, salt
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Kiwi Vinaigrette 3 Kiwi peeled and chopped 3 TBLS orange juice 2-3 TBLS olive oil salt and black pepper to taste 1 TBLS rice vinegar ½ tsp Dijon mustard...
cooking.nytimes.com
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
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Get Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps Recipe from Food Network
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Get BBQ Beef Brisket Sandwich with Watercress Salad with Shaved Fennel and Grapefruit Recipe from Food Network
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Get Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing Recipe from Food Network
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For some serious grilling fun, marinate your pork ribs in this spicy, flavorful blend of ingredients. Your mouth will be hotter than the grill!!!
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Get Crisp-Tender Roast Duck with Cherry-Rosemary Sauce Recipe from Food Network
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Get Sage Sausage Bites with Balsamic Apricot Dip Recipe from Food Network
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This fusion of macaroni and tuna salad also uses cucumber, onion, and tomato for a delicious picnic salad everyone will love.
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We developed this mid-summer salad to use an overabundance of fresh cucumbers, tomatoes, and celery. This recipe makes more dressing than you need for the salad, but it will keep almost forever in the refrigerator.