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This tangy and versatile Marie Rose sauce recipe mixes ketchup and mayo with brandy, Worcestershire sauce, lemon juice, and Tabasco.
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Kat Kinsman, managing editor of CNN's Eatocracy food blog, is known for clever drinks like this lemonade. It's perfect on its own as a mocktail, but Kinsman recommends adding a shot or two of rye whiskey.
Ingredients: sugar, water, tomatoes, lemon juice
cooking.nytimes.com
This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled whole wild salmon, stuffed with a relish made of preserved lemons, parsley, dill, and shallots.
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I tried making hollandaise sauce with cold butter instead of melted butter and all in one bowl. And it worked! The only way this doesn't work is if the heat is up too high, so keep an eye on that.
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Tuna salad gets a kick with the addition of mustard, relish, and cilantro.
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Get Yellow Mustard Potato Salad Recipe from Food Network
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Can we always top our salads with meat and cheese, please?
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Like a Greek salad on a stick!
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Serve this simple, elegant dip with crudites, such as carrots, fennel, endive, and broccoli.
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Healthy and Colorful Beet and Kale Salad! Paleo and vegan, with red and golden beets, blood orange slices, kale, and toasted pistachios.
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This is a tuna salad that makes those of us who love the veggies happy! Even people who don't normally like tuna will generally like this one. Serve on pita, or on your favorite bread or roll. Stuff a tomato, bell pepper, or zucchini with the blended salad. This makes 4 sandwiches or 2 generous salad servings.