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This braised cabbage recipe incorporates the traditional flavors of caraway and vinegar with plenty of butter to make a versatile side dish.
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Use leftover ham to make a quick ham salad with celery, onion, mayonnaise, and rosemary to serve atop a bed of lettuce.
www.chowhound.com
The flavors of Latin America in a fresh tasting and healthy salad/side dish.
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Pork chops are breaded and baked until tender with sauerkraut and caraway seeds in this comforting, German-inspired main dish.
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The perfect summer salad of fresh pineapple and ripe avocado to go with your favorite grilled recipes, or serve it with chips as a spicy salsa.
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
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Spaghetti squash seasoned with onion, jalapeno pepper, and taco seasoning makes a great meat-free alternative for taco night.
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Smoked turkey leg meat adds a savory flavor to a corn and potato chowder enriched with half-and-half cream.
www.simplyrecipes.com
Sweet and tangy chutney with apples, cranberries, onion, vinegar, sugar, orange zest, and ginger.
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Hummus replaces mayonnaise in this tasty tuna salad.
www.delish.com
Treat tofu like fish and sear a slab, then top with a citrusy salsa of avocado, mango, and lime.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.