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A colorful, delicious salad of green and red grapes, lightly sweetened with a combination of marshmallow cream and cream cheese, with a crunch from slivered almonds.
www.delish.com
Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
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This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.
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Fresh lemon zest and lemon juice flavor this giant grilled steak.
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Soy sauce and sesame oil provide a rich glaze for chicken wings. A complete meal can be made of this appetizer, simply by adding your favorite vegetables.
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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Red pepper flakes give these tasty turkey sandwiches a little zip.
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This Persian zeytoon parvardeh, a green olive dip with pomegranate molasses, fresh herbs, and lemon juice, tastes great with pita bread.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.
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A lighter version of egg salad has a healthy amount of fresh celery and green onion in a dressing made with reduced-fat mayonnaise, mustard, and horseradish for zing.
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White rice is sauteed with onion and garlic, then steamed and flavored with diced tomatoes, vegetables, and chopped parsley for a colorful side dish.
www.chowhound.com
I had these ingredients in my fridge and just started to chop and toss everything in and it all came together deliciously! I served it with Quinoa Angel Hair...