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This is old fashioned potato salad but with a delightful twist. There's lots and lots of tiny shrimp accompanying the potatoes, and when you're not expecting them, they're a wonderful taste sensation. This pleasing salad serves twelve.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This hearty main-dish pasta salad from the sea tastes of cumin, cilantro, and the bold flavors of Pace®.
www.delish.com
Dinner has never been easier.
cooking.nytimes.com
This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade Yet this dish may have you reconsidering their place in your pantry Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways “better than ‘real’ tomato flavor.” In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp
www.chowhound.com
This is the real deal when your talking about creole, but be warned, it's very spicy!! Keep some cold beer handy for this one. Chorizo is a good substitute if...
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Pesto nuts will love this fresh spring combo of spinach, basil, and sweet peas.
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I gathered info from several on-line sites about what people put into their creole or etouffee, then I tried them all and began to add to and delete from their...
www.delish.com
All the flavor of stir fry—no pan required!