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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.
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.
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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.
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Prosciutto and asparagus pair deliciously with poached eggs and a sprinkling of lemon.
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Avgolemono is a classic sauce of chicken broth, egg yolks, and lemon juice; the addition of a bit more chicken broth, rice, and shredded chicken turns it into a satisfying soup.
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Cucumber and onion slices marinate in a sour cream and vinegar dressing for maximum flavor in this German cucumber salad recipe.
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Cream, onion, dry mustard, and vinegar come together with a touch of sugar in this easy spinach salad dressing recipe.
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A delicious and quick way to enjoy shrimp - even on a busy weeknight!
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Colorful and spicy, this creamy tortilla chip dip is a blend of corn, tomatoes and spices.
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Delicious portabello mushrooms cooked with wine, garlic and parsley enhances a creamy rich and ready-made Alfredo sauce. Serve over cheese tortellini for a quick yet impressive dish.
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These sweet, Filipino pork sausages take a little while to stuff, and then require 4 days to cure, but your effort will be well worth it. Fry this until golden brown, serve with eggs, and you are in breakfast heaven!