Search Results (4,298 found)
cooking.nytimes.com
The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
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Andouille sausage and creole seasoning spice up this Cajun take on soufflé from Joy the Baker.
cooking.nytimes.com
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity Once opened, it will last for years in your pantry
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This light and lovely salad dressing made with fresh, ripe pear lends itself well to a simple and elegant salad.
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DRINKING AND COOKING...OVER COOKED THE CHICKEN THOUGHT THE BEER WOULD BRING IT BACK TO LIFE...CHICKEN DIDNT BREATH LIFE BUT TASTE WAS EXCELLENT....
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Something different but delicious. A fondue with avocado, cream, Mexican cotija cheese and a hint of tequila. Serve with shrimp or bread for dipping.
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Dress torn romaine lettuce with a quick-to-make creamy Caesar dressing using this salad recipe.
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Toasted bread is topped with lardo, tomatoes, and garlic in this easy Italian appetizer called bruschette al lardo di Colonnata.
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This irresistible party dip combines braised leeks and red and yellow onions with cream cheese, Parmesan, and mayonnaise, baked until bubbling.
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Layers of fried eggplant, Parmesan cheese, and ground beef in pasta sauce combine in this eggplant casserole.
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This simple side brightens up healthy, hearty kale with a dash of fresh lemon and pungent, garlic-flecked bread crumbs.
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Whole kernel corn, cream cheese and garlic salt are added to a cream soup base with onions, garlic and parsley cooked in chicken broth.