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An Indian-inspired riff on the classic holiday treat that’s sweet, spicy, and savory all at once.
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A zesty pasta salad with pepperoni, mushrooms, green olives, and tomatoes. Ready to eat right away, or even better marinated overnight.
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A healthy kale recipe with fresh goat cheese and breadcrumbs toasted in butter.
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Kale soup loaded with beans and vegetables is a hearty and flavorful soup to have for lunch or dinner. Serve with a chunk of crusty bread.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A healthy wild-rice salad for barbecues, potlucks, and picnics.
cooking.nytimes.com
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown They have never divulged the exact recipe; this is our own lush but refreshing version.
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Get Farfalle Pasta with Slow Roasted Tomato Compote Recipe from Food Network
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Black cod fillets marinated in a vinegar oil mixture and served as a classic escabeche.
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Get Rolled Chicken Sandwich with Arugula and Parsley Aioli Recipe from Food Network
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Get German-Style Potato Salad Recipe from Food Network
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Get Shaved Summer Vegetable Salad Recipe from Food Network