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This nutty, tangy, briny vinaigrette completes a hearty salad.
cooking.nytimes.com
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.
cooking.nytimes.com
This recipe is by Steven Stern and takes 5 minutes plus 3 to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This creamy potato soup made with carrots, celery, and almond milk is a smooth and comforting dinner option that happens to be vegan.
www.delish.com
The complex, earthy flavors and aromas of root vegetables are released by a brief sautéing.
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Ground turkey burgers with cilantro, ginger, and garlic are a quick and easy, Thai-inspired meal that the whole family will love.
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Get Jerk Chicken Recipe from Food Network
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A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
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This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.
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Get Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli Recipe from Food Network
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Corn tortillas are filled with seasoned chicken, yellow rice, and black beans in this Tex-Mex-inspired recipe for chicken tacos.
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A vodka martini is sullied with olives and brine from the olive jar. It can be served on the rocks, or strained into a chilled cocktail glass.
Ingredients: vodka, vermouth, brine, green olives