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Korean potato salad is made with Korean mayonnaise spiced with gochujang, sesame oil and ginger. It's creamy, tangy, and savory with a hint of sweetness.
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Make this Indian-style coconut rice with three kinds of coconut: shredded coconut, coconut oil, and coconut water. Serve with your favorite curry.
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Spread naan bread with chipotle mayonnaise and wrap around leftover pork cutlets and cheese for a quick and easy lunch "naanwich".
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Get Kale Slaw Recipe from Food Network
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Pickles are grated and stirred with mayonnaise, macaroni, and dill in this easy dill pickle pasta salad that is a nice addition to barbeques.
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My mom and I make these raw fruit balls all the time and they are absolutely delicious. We use raw almonds, cashews and macadamias as our nutty blend. But you...
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This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect...
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This delectable raw vegan key lime moussemousse is SO easy; and it epitomizes the "blend and chow in under 5 minutes" philosophy that I am so fond of. Just throw...
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These deviled lobster tails, broiled with a spicy mix of mayonnaise, tarragon, sriracha sauce, and lemon juice, are really easy to make.
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Get George's Artichoke Tuna Salad Recipe from Food Network
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Cherry tomatoes stuffed with a mixture of bacon, green onion, and mayonnaise. They may be a little time consuming, but worth it to the last bite!
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.