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cooking.nytimes.com
Making the dressing for Caesar salad is an exercise in the art of layering salty ingredients to build flavor; there are anchovies, Parmesan and Worcestershire sauce, in addition to the salt itself (There is also garlic, which is pounded with a pinch of salt using a mortar and pestle to make a smooth paste.) Since a delicious balanced dressing depends on working in the right amounts of each of those ingredients — and the other, unsalted elements — refrain from adding the salt crystals until you’ve added the right amount of everything else This recipe is adapted from "Salt, Fat, Acid, Heat" by Samin Nosrat, and it's absolutely worth making the torn croutons — store-bought croutons can’t compete, and you'll have leftovers for another salad.
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Use the half hour you would have spent waiting for lukewarm takeout to make your favorite Indian at home instead.
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Get Rice Noodle Salad with Shrimp Recipe from Food Network
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BLT Salad for dinner tonight! Make with ripe tomatoes, crispy bacon, green beans, and sweet corn.
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Get Margarita Pie Recipe from Food Network
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Chicken breasts cook with baby potatoes and red bell pepper with lots of lemon and olive oil for a Mediterranean-inspired dish you'll love to serve to family or company.
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Get Broccoli-Walnut Pesto With Pasta Recipe from Food Network
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Blackberry shortcake with blackberries, butter and cream biscuits, and whipped cream
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For a fabulously flavorful dish that takes just minutes to make, simply saute garlic, onion and tender strips of chicken. Add artichoke hearts, tomato, feta cheese, parsley, lemon juice and oregano, and toss with hot pasta.
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This Thai-influenced dish combines savory curry roasted potatoes with crunchy fresh vegetables and a light dressing.
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Get Mushroom Barley and Roasted Asparagus Salad Recipe from Food Network
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They'll never know it's vegetarian!