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cooking.nytimes.com
Store-bought salad dressings are an automatic shortcut for many cooks But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun And — revolutionary notion ahead — they aren’t really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.
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Chicken livers are simmered in white wine and butter, seasoned with onion soup mix, and then pureed with cream cheese and pistachio nuts to make a simple and tasty pate.
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This quick and flavorful French dressing is the white variety, which is made without ketchup. Boasting a variety of spices (including tarragon, paprika, thyme, and garlic) and with a white wine undertone, this dressing is a versatile topping for almost any green salad.
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Get Seared Ahi Tuna with Asian Slaw Recipe from Food Network
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A tart and pungent puree of tahini (sesame paste), lemon juice, yogurt and garlic is tossed with hot penne along with sauteed mushrooms, onions and sweet red bell peppers to make a delectably different dish of pasta.
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A simple and beautiful fruit salad with rainbow colors of strawberries, kiwi fruit, pineapple, and blueberries gets the easiest dressing ever, lemon yogurt. Kids will love it.
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Freeze the ingredients for this potato and corn chowder ahead of time, dump them in your slow cooker, and dinner's ready with little effort.
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This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.
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I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel seeds and cayenne. I serve these with tomato sauce.
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This twist on jasmine rice makes a full-flavored side dish.
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Brimming with hearty mushrooms, wine-soaked bread, savory spices, and cheese, these stuffed eggplants are so packed full of flavor, you'll never miss the meat.