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Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.
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Most bulgur salads I’ve met follow the tabbouleh model They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different
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This dressing packs a punch of flavor and explodes with freshness, a bit of tang, and traditional ranch flavor.
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This cereal is made from a mixture of grains to be dairy- and gluten-free while also being complex in texture and flavor.
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Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage.
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Marinate chicken thighs in leftover pickle brine for enormous flavor and juice, then coat them in buttermilk dredge and finish in the oven.
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If you like spicy food, this dip is for you. Make your own dal, a traditional Indian spiced stew, using dried red lentils.
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Fill a colorful bell pepper with this creamy, spicy dip and watch the crackers and carrot sticks disappear! Mayonnaise and sour cream are perked up with dill, onion, Worcestershire sauce, parsley and hot pepper sauce.
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A flavorful tuna salad is made with shell pasta and colorful veggies, and flavored with fresh dill and ranch dressing.
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You can't go wrong with this classic lemon and dill vinaigrette. Toss it on your salad or use it to season fish or grilled chicken.
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Seductively creamy with a sour cream-mayonnaise dressing, this skins-on red potato salad is seasoned with dried dill to distinguish it from the standard version.
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This creamy mayonnaise and buttermilk based dressing is perked up by tangy lemon juice and plenty of dill.