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These Flemish fries are cooked twice and served with a rich Belgian Andalouse sauce made with mayonnaise, peppers, lemon, and tomato.
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Simple recipe with mayonnaise, ketchup, and sweet pickle relish. I made this in restaurant quantities and broke it down. You may have to play with it to suit your tastes.
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Leftover Thanksgiving turkey morphs into a tasty chopped salad with assistance from ham, dried cranberries, fresh basil, and hard-cooked egg tossed in a light mayonnaise dressing.
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Seductively creamy with a sour cream-mayonnaise dressing, this skins-on red potato salad is seasoned with dried dill to distinguish it from the standard version.
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Frank Falcinelli created his take on this classic nearly 20 years ago: romaine with a pungent dressing made from anchovy, Worcestershire, Tabasco, and, irreverently, jarred mayonnaise.
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Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.
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Egg white and avocado salad is a healthier version of traditional egg salad that includes spinach, olives, and a squeeze of lemon juice.
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Get Steaks and Stilton Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Homemade spinach artichoke dip is livened up with pico de gallo in this quick and easy recipe for a hot appetizer you can serve with chips.
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Toasted, salty, and tangy, reuben sandwiches are classic! This recipe is made with turkey instead of the corned beef and mayonnaise with hot sauce instead of Thousand Island dressing. This updated Reuben will satisfy with a full and slightly spicy flavor.