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cooking.nytimes.com
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
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This chilled pea salad is made with frozen peas, smoked almonds, water chestnuts, and a hint of curry. It's a great addition to your summer salad recipe collection.
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This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.
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Delicious crunchy coleslaw made with ramen noodles, slivered almonds, and sunflower seeds is a tasty side dish or salad at any party.
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A few years back, my Mom was a guest at a Sunday football "get together", and one of her best friends had made white chicken chili. The following morning, I got...
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Grilled, marinated tri tip steak with a salsa made with green bell peppers, garlic, and scallions. Also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style barbecue.
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If you love apple, raspberry, blackberry, and rhubarb pies, then you're in for a real treat. This pie combines them all!
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A thick buttercream filling is sandwiched between two tender macarons in this recipe for the classy French treat you can now make at home.
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A pretzel crust topped with sweetened cream cheese, pineapple, pudding and whipped topping.
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Use nonfat Greek-style yogurt to slim down your coleslaw recipe.
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A crispy and flavorful vegetarian stuffing made with cremini mushrooms, celery root, mushroom broth, and sage.