Search Results (8,225 found)
cooking.nytimes.com
This recipe breaks the taboo of combining seafood and cheese This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together
www.foodnetwork.com
Get Toasted Coriander Spiced Red Snapper Recipe from Food Network
www.allrecipes.com
Herb-scented mushrooms and breaded chicken simmered in a lemon wine sauce with tangy dollop of honey mustard.
www.simplyrecipes.com
Sour cream based horseradish sauce. A great addition to steak or pork roast, and easy to make!
www.foodnetwork.com
Get Pastrami Tartine Recipe from Food Network
www.allrecipes.com
Stew meat slow cooked with bacon and onion in a savory sauce of brown sugar, vinegar, mustard, ketchup and spices.
www.allrecipes.com
With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
www.chowhound.com
This is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.
www.allrecipes.com
This tartar sauce replaces pickles with fresh cucumbers, onion, and garlic.
www.allrecipes.com
Spring greens are tossed in a homemade shallot vinaigrette creating a light and refreshing salad for lunch or dinner.