Search Results (21,203 found)
cooking.nytimes.com
This Greek goddess dip is stunningly verdant and has a bright herby flavor The Greek strain in this dressing comes from using dill in place of watercress Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
cooking.nytimes.com
Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.
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Serve this recipe for bulgogi, or thin slices of marinated and grilled Korean barbecued meat, with a side of kimchi.
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Get Curried Chicken Salad Recipe from Food Network
cooking.nytimes.com
Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic It’s dressed with mayonnaise, mustard and juice from the sweet pickle jar and incorporates fresh herbs for taste and greenery.
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This keto version of white chicken chili is a thick, creamy meal with chunks of sauteed and pulled chicken. Great for those cold winter nights!
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This taco salad, loaded with tons of vegetables and lean ground beef, is topped with a tasty dressing made with tomatillo salsa and lime juice--it takes about 30 minutes to make!
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Ginger, peanut butter, hoisin sauce, brown sugar, chili paste, rice wine vinegar and sesame oil make up this wonderful dressing. What we love are the fried wontons tucked inside the chicken salad.
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This recipe for stuffed peppers is vegetarian-friendly, as the filling is a cheesy mixture of rice, beans, and tomatoes.
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Get Creamy Orzo with Mushrooms Recipe from Food Network
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I guess this dish was passed down from my mother, although only the concept. My mom used the stroganoff packets, but I make my own sauce. The rice was a contrast...
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Browned ground beef seasoned with a package of taco seasoning is combined in a slow cooker with canned beans, tomatoes, and green chilies. Serve with tortilla chips and a dollop of sour cream.