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cooking.nytimes.com
The reassurance of potato salad, its portability, conviviality and – depending on the cook – blank slate for creativity have been appealing to Americans since the last half of the 19th century Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise) German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest
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An appealing combination of shrimp, carrots, cucumbers, peanuts and cilantro in a spicy Asian dressing.
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If miniature food is not your thing, you can also use this recipe to make 12 standard-size muffins.
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This is a recipe I created. I love to cook and try new things. Once I tried Chorizo sausage, I knew I had to create a recipe that incorporated the sausage and...
cooking.nytimes.com
I often eat this beloved Mexican breakfast dish for dinner Serve the eggs with warm corn tortillas.
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Get 4 Minute Spicy Garlic Shrimp Recipe from Food Network
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The boozy autumn beverage to rule them all.
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Get Chickpea Soup with Spiced Pita Chips Recipe from Food Network
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Get Spice-Roasted Veggies Recipe from Food Network
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Get Tilapia Milanese Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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My Cranberry Bread recipe is the zippiest I've made—thanks to an extra dollop of this special ingredient! And it's not just for Thanksgiving anymore. I...