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cooking.nytimes.com
Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde Choose the best quality Italian or Spanish canned tuna—the extra cost is well worth it
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Broccoli and artichoke hearts are combined with pan-fried mushrooms and onions and a rich sauce and then baked to make this delicious side dish.
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Here's a flavorful sandwich twist on a classic salad that's a good source of both calcium from the cheese and vitamin A from the lettuce.
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Seollung Tang may have originated during the reign of King Sejong during the Joseon period. One legend tells that the king visited the Seonnongdan area where...
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Enjoy the flavors of eggs Benedict in an easy make-ahead breakfast casserole made with Canadian bacon or ham, English muffins, and hollandaise sauce.
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Potatoes layered with fresh spinach and a Cheddar cheese sauce are sprinkled with crumbled bacon for a nice side dish to serve with your holiday baked ham.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Muffuletta Tortellini Salad Recipe from Food Network
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This rich and cheesy Tater Tot® casserole with bacon, sour cream, and green onions makes a crowd-pleasing snack at a sports tailgate.
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Pecans and smoked salmon are wonderful mixed together with a delicate dressing in this great salad that works well on the side or as a main dish.
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Pigeon peas are simmered with tasty green chile, cilantro, ginger, and toasted spices in this Madras dhal, a delightful Indian comfort food.