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With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
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A mixture of spices used for pickling meats such as corned beef and sauerbraten.
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This easy roasted pork tenderloin recipe first sears the pork on the stovetop and then roasts it in the oven with figs and pears to serve on the side.
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This homemade buttermilk ranch dressing is great on salads, but try it on roasted vegetables or in a pasta salad for an extra kick of flavor.
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Baked, stuffed clams - the best you have ever eaten!
cooking.nytimes.com
This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
cooking.nytimes.com
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging Miso soup is a more adventurous, though no more complicated, option to try.
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A classic chicken pot pie recipe, with juicy poached chicken, leeks, cremini mushrooms, carrots, and peas under a flaky crust.
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Recipe By: Marcia Kiesel Servings: 12 servings plus leftovers
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A delicious baked ziti recipe with creamy tomato sauce.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.