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cooking.nytimes.com
Before they are deviled, these hard-cooked eggs are pickled in rice vinegar, brown sugar and garlic, along with slivered red onions The pickling brine dyes the egg whites deep pink, and the onions turn pungently sweet and sour, making a terrific garnish for the deviled eggs And after the eggs are gone, you’ll still be left with plenty of pickled onions that will last for weeks in the refrigerator
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Recipe for Tequila-Bloody Mary Cherry Tomatoes with Margarita Dipping Salt, as seen in the December 2006 issue of 'O, The Oprah Magazine.'
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Yummy green feta salad, great for summer evenings! Add as many fruits and vegetables as you wish - I usually add pears or tangerines depending on the season.
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Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious.
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Mild-flavored napa cabbage contrasts nicely with toasted almonds and melt-in-your-mouth blue cheese crumbles in this simple salad recipe.
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There is no meat in this hearty side dish, just the great sweet and tangy flavors of delicious baked beans.
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Green beans, peas, corn, pimento, and other veggies marinate overnight in a tangy vinaigrette dressing.
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Get Yellowtail Sashimi with Diced Chiles Recipe from Food Network
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Get Smoked Pork Butt on the Grill Recipe from Food Network
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Get Southern Ham-And-Cheese Pie Recipe from Food Network
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Get Savory Crostata Recipe from Food Network
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Get Tofu Lettuce Wraps Recipe from Food Network