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Tropical fruits and a hint of curry make this quick and easy chicken salad a delicious new addition to your lunch rotation.
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This lentil recipe served with goat cheese crostini combines French lentils with tomatoes, fennel, and frisée.
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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An elegant and delicious first course, these rich-tasting crostini also make a lovely light lunch or supper.
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A refreshing mix of crunchy cucumber and watermelon, tomato, and a little mint and ricotta salata cheese.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar
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Recipe for Barbecued Chicken Breasts, as seen in the January 2007 issue of 'O, The Oprah Magazine.'
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There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.
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This do-it-yourself lemon vinaigrette features Dijon mustard, red wine vinegar, oregano, and garlic.
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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.