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Danielle Custer of Taste in Seattle wilts basil and watercress in a hot skillet for a minute or two before tossing them with spinach and arugula. For a quick take, Grace Parisi makes a crunchier version of Custer's warm salad with bitter greens, radishes,
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A refreshing accompaniment to grilled meats, this herbaceous salad is reminiscent of Middle Eastern tabbouleh.
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Get Brooklyn Chili Burgers with Smoky Barbecue Sauce with Oil and Vinegar Slaw Recipe from Food Network
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Onion juice and toasted sesame seeds flavor this sweet and tangy salad dressing.
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
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"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.
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Quick as can be, the dressing for this mixed green salad is easily whipped up in the blender.
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Classic Chinese Chicken Salad! With toasted sesame seeds and almonds, and fried puffed bean threads. Topped with a dark sesame oil and rice vinegar dressing.