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This Russian salad of potatoes, chicken, and olives is eaten in many Mediterranean countries as well. Serve cold, with warm flatbread or pita bread
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This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John pairs sweet, juicy watermelon with fresh mint and briny olives and feta for a summer-ready dish that will surprise!
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Topped with an insanely delish—and easy—pineapple salsa, these pork chops take on a fresh, tropical flavor.
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Peanuts, chicken, and cilantro lend a Thai twist to this easy pizza!
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Chow down on the holy trinity: Chicken, bacon and ranch.
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Ground beef and Italian sausage mixed with bell pepper, onion, hot wheat cereal and meatloaf standards for a variation on this family favorite.
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Who said stuffing has to be typical? This delectable recipe is kicked up with flavorful chorizo sausage and mild green chilies...it's unexpected and really tasty!
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The dressing in this salad is warm and yummy. Vinegar, lemon juice, and a smidgen of sugar are stirred into warm bacon drippings and cooked until hot and ready to pour over chopped lettuce and green onions. Sprinkle with bacon and serve.
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Massaging kale, chipotle chile pepper, smoked paprika, and vinegar together creates a very tender and smokey kale salad.
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Nutty wild rice combines with tender turkey, sweet grapes, crunchy almonds and a light, creamy dressing in this wonderful salad.
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Give scrambled eggs some savory add-ins with this tasty combination from Down Under. Sauteed onions and bell pepper, mushrooms, and bacon are stirred into beaten eggs along with grated cheese and diced tomatoes.