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cooking.nytimes.com
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts
www.delish.com
Shawn McClain got the recipe for these crisp, spicy cookies from pastry chef Elissa Narrow.
www.foodnetwork.com
Get Fresh Grilled Marlin and Chorizo with Crabalaitos and Corn Salsa Recipe from Food Network