Search Results (1,528 found)
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can serve these delicious and unusual burgers for Elvis's birthday, but the taste of a cheeseburger with peanut butter, bacon, and dill pickle slices is sure to be a hit anytime.
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Mediterranean flavors are showcased in this wonderful pasta salad made with lentils, kalamata olives, crumbled feta, red onion, and fresh herbs.
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This recipe is restaurant quality. You will not be disappointed!
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Easy, yummy appetizer. Great for unexpected guests during the holidays. Serve with crackers and assorted apple slices.
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No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.
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Red potatoes - with their skins left on - make this potato salad colorful and fancy. And the dressing is perfect - dill weed, mustard, mayonnaise and green onion. Chill a bit so that the flavors mingle and serve.
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We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cuban food is very popular, and this recipe was inspired by its culture, flavorful cooking, and especially by a sandwich made at La Flor de Broadway, a little lunch counter in the neighborhood known locally as 'El Rey de Sandwich Cubano.'
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Curry and Parmesan cheese are the secret ingredients in this tuna salad recipe! I have never tasted another tuna salad like it.
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The tartar sauce of the world's biggest fast food chain of restaurants has inspired this copycat recipe so you can have it at home.