Search Results (18,495 found)
www.allrecipes.com
Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.
Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.
www.foodnetwork.com
Get Onion Dip Recipe from Food Network
Get Onion Dip Recipe from Food Network
www.chowhound.com
Asparagus,fresh blueberries and salmon are very healthy, although I did not think they would work well together in a salad. I was inspired by a recipe form...
Asparagus,fresh blueberries and salmon are very healthy, although I did not think they would work well together in a salad. I was inspired by a recipe form...
www.foodnetwork.com
Get Macaroni and Egg Salad Recipe from Food Network
Get Macaroni and Egg Salad Recipe from Food Network
www.allrecipes.com
Good with soup, as an appetizer or as a snack. Lavosh is an Armenian unleavened flat bread.
Good with soup, as an appetizer or as a snack. Lavosh is an Armenian unleavened flat bread.
www.allrecipes.com
Cabbage and apples are cooked together in this delicious sweet and sour side dish.
Cabbage and apples are cooked together in this delicious sweet and sour side dish.
cooking.nytimes.com
In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.
In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.
cooking.nytimes.com
This recipe is by Olivia Snaije and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Olivia Snaije and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Martha Rose Shulman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
tomatillos, serrano chiles, white onion, garlic, cilantro, grapeseed oil, vegetable stock
www.allrecipes.com
Cucumber, onion, and dill get a quick dressing in vinegar and oil for a simple, Hungarian-inspired cucumber salad.
Cucumber, onion, and dill get a quick dressing in vinegar and oil for a simple, Hungarian-inspired cucumber salad.
cooking.nytimes.com
This recipe is by Corby Kummer and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Corby Kummer and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
cake, raspberry jam, butter, vegetable shortening, white chocolate, currant jelly, raspberries
www.allrecipes.com
Prosciutto and asparagus pair deliciously with poached eggs and a sprinkling of lemon.
Prosciutto and asparagus pair deliciously with poached eggs and a sprinkling of lemon.