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cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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Get Spicy Marinara Sauce Recipe from Food Network
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Easy dip recipes don't come much easier than this one! Canned corn and chopped green chilies are baked in a mixture of cheeses and mayonnaise for a quick and tasty appetizer dip.
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Get Olive Burger Recipe from Food Network
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
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I came up with this recipe for a Cooties bento as part of my homework in the Bento Summer School. This is special because bentos and charabens (Character bentos...
Ingredients: egg, lettuce, green olives, seaweed
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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.
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An easy slow cooker braised lemongrass pork chops recipe.
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Oft-overlooked cauliflower is elevated to bubbling, golden-brown heights when paired with Belgian endive and then covered in a rich sauce.
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Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!
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Recipe for Garlic-Anchovy Mayonnaise, as seen in the April 2007 issue of 'O, The Oprah Magazine.'
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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.