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cooking.nytimes.com
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts
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This Thai shrimp and clam curry with lime and basil gets a subtle kick from red chile paste; spoon over brown rice for a satisfying dinner.
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A dressing of orange juice, piquillo peppers, and olive oil lends a decidedly Spanish flair.
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From the French Basque tradition, this easy sauté of peppers, cured ham, and piment d’Espelette is great served over braised chicken.
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Blood oranges are only in season for a brief time each year, so take advantage with this colorful spinach salad that is sure to get rave reviews.
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Get Grilled Watermelon and Prawns Recipe from Food Network
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Get Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce Recipe from Food Network
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Get Roasted Baby Turnips with Miso Butter and Fried Eggs Recipe from Food Network
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Apple crostata, a rustic tart with fresh sliced apples, cinnamon, nutmeg, vanilla, with a butter crust.
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Get Spicy Beef Stir-Fry Recipe from Food Network
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Get Greek Meatball Salad Recipe from Food Network
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Get Cheesy Bow Ties with Broccoli and Mozzarella Skewers Recipe from Food Network