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Rainbow pasta dotted with green peas, crunchy bits of celery, and imitation crabmeat is wrapped in a creamy dressing with a touch of sweetness.
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This colorful salad tastes as good as it looks. The dressing is sweet and creamy and poppy seeds add a peppery punch.
cooking.nytimes.com
Sauce gribiche has a category problem — is it a vinaigrette, a mayonnaise, a condiment, a sauce — but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways It’s just delicious, and it makes whatever it lands on even more so
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A refreshing and simple summer salad that's perfect for picnics or barbeques. Cucumbers are marinated in red wine vinegar, sugar, salt, chopped tomatoes, red onions, mint, and olive oil; great with a spicy flank steak and potatoes.
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Mango and shrimp salad with mint and lime dressing is a refreshing salad to prepare on hot summer days.
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chuck roast is slow-cooked for 8 to 10 hours with barbeque sauce ingredients, including liquid smoke. Shredded for sandwiches, it will serve a dozen.
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This Thai-inspired recipe combines the flavors of the grill with Thai red curry beef to create an unbelievably delicious flank steak.
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Quick and easy to make, this unique pie is a slice of Norway, combining sour cream, sugar, cinnamon, nutmeg, cloves, white vinegar, and raisins into a surprisingly winning concoction!
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Sweet canned corn is tossed in a homemade balsamic dressing and balanced out with spicy arugula and goat cheese.
cooking.nytimes.com
Macerated desserts are simply fruit steeped in a flavored sugar syrup, wine, liquor, vinegar or citrus juice, usually for a couple of hours or overnight During the process, the fruit becomes slightly softer, its flavor infused with spices, juices or wine Fruit can be nicely complemented not only by a simple sugar syrup, but also by orange or lemon juice, wine, liqueurs and vinegar
www.delish.com
With leaner ground sirloin, the sliders have less fat and the rolls won't get soggy.