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Apples, cheddar, and rotisserie chicken make a killer combo in this salad.
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This hot and spicy all-purpose paste packs a punch, so use it in some moderation for chicken, shrimp, pork, beef, and fish.
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A mayonnaise sauce made with hard-boiled eggs instead of raw, with the addition of capers, chervil, gherkins, and Worcestershire.
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Get Sauerbraten Recipe from Food Network
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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This is the perfect new cocktail to accompany your Valentine's Day dinner.
cooking.nytimes.com
The components for a traditional sangria are in the glass: wine, brandy and fruit The sparkling wine or fizzy water that’s sometimes added just before serving is not in this recipe, but you can include it, especially if you increase the recipe four or six times to make a pitcher Wölffer Kitchen in Sag Harbor, N.Y., which makes a popular rosé wine, devised this pretty drink, a variation on sangria, for its summery appeal.
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I usually make this as an appetizer. Always a hit. It's so easy and quick. Great for potluck, although it's never enough!
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This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture.
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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.
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Get Barbecue Shrimp Recipe from Food Network
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.