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Blend a jalapeno pepper with fresh basil, Parmigiano-Reggiano cheese, and walnuts for a spicy version of pesto.
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A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
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A crusty rosemary bread works nicely for this classic Italian salad. The bread - pulled into bite-sized pieces - tomatoes, cucumbers and red onions, are tossed with fresh herbs and just enough vinegar and oil to give them a nice glistening. Four generous servings.
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This recipe is traditionally served with German sausages.
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Get Warm Duck Salad Recipe from Food Network
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A spicy Sriracha ceviche recipe with scallops, tilapia, and halibut.
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Tender medallions of beef are served with a sweet tomato salad and topped with creamy fresh horseradish sauce for a quick but elegant main dish.
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Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
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Maple syrup and flavoring give an extra burst of maple in this granola with oats, pecans, and walnuts.
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It's lime time.
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This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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To get the most from a marinade, slash the skin and meat so the flavors can seep in.