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cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.
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Fresh ginger puts the bite on tart cranberries and crisp apples cooked up with onion, celery, raisins, and just enough sugar to keep your lips from puckering.
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Leftover turkey is simmered in a sweet and tangy sauce with onions, celery, and peppers. Try it on a roll, over rice, with noodles, or all on its own!
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Get Shrimp Remoulade Sliders Recipe from Food Network
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This is a low-fat potato salad that gets high marks. Lots of taste and crunch, the potatoes are joined by celery, peas and scallions. Makes six servings.
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Get Low-Fat Clam Chowder Recipe from Food Network
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Split peas simmered with gammon, pork belly, and smoked sausage make for a thick and hearty soup, known as snert in the Netherlands.
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Chef John uses chopped celery root in his version of this classic salad--just 4 ingredients and a creamy dressing is all it takes.
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A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for recipe. Enjoy!
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This recipe is a great way to use up leftover Thanksgiving turkey and has a creamy sauce made with leeks, carrots, and celery.
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This creamy Waldorf Salad boasts the addition of golden raisins, fluffy whipped cream and tangy lemon and orange juices to the usual apples, celery and mayonnaise.