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Spice up prunes for an exotic relish.
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I love making pickles and stumbled across an old pickled pumpkin recipe a few years ago. Using the recipe as a starting point, I made some changes and came up...
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This peach shrub recipe infuses peaches with sugar, white wine vinegar, and basil to make a nonalcoholic flavoring for cocktails and mocktails.
cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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Baked pork spareribs take a tasty, tropical turn with this rich recipe that features crushed pineapple in the sauce. It goes great with mashed potatoes.
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The crisp, warm meat-filled French roll with cool, crunchy vegetables make this traditional Vietnamese sandwich a delicious variety of flavors and textures.
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Get Citrus Salad with Pistachios & Maple Vinaigrette Recipe from Food Network
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Spoon Romesco sauce into soups, or onto croûtes to add to soups.
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Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious Vietnamese grilled eggplant salad recipe.
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Chopped kale tossed with apple cider vinegar, diced apple, currants, pine nuts, and feta cheese makes a refreshing salad.