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Why haven't we thought of this before?
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All deviled eggs should have pickles in them.
cooking.nytimes.com
Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here Don’t have any
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Sweet-hot relish and chipotle pepper powder add a nice kick to this spicy egg salad, which is perfect for sandwiches at summer picnics.
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A tangy dressing with a pleasant bitterness from celery seeds.
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Serrano chile sauce provides some kick to this tuna salad.
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This is a wonderful creamy tartar sauce. Reduced fat mayonnaise can be substituted for the fat free mayonnaise.
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Spice up your typical wonton soup with this hot and sour version brimming with tender spicy pork wontons, bok choy, carrots, and mushrooms.
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This simple Asian-style chutney from chef Ming Tsai goes perfectly in his Cranberry-Crab Rangoons.
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Eating cheeseburgers just got WAY more fun.
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Drumettes baked in a sweet and sour mixture of soy sauce, vinegar, water and sugar. Short but sweet...and sour!
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Sour cream brings the tangy to this quick and easy chocolate frosting recipe.