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cooking.nytimes.com
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts
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Walking around NY, one can’t help but notice all the ‘corn’ sold at the various fruit and vegetable stands. As a child, I loved corn, but in recent years, our...
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I love yogurt, granola and fresh fruit-as breakfast, snack or anytime. Being frustrated with the high fat (and who knows what ingredients) in store-bought granolas...
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Get Yucatan Stew Recipe from Food Network
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Cauliflower and potatoes are baked in a creamy and spicy Indian-inspired curry sauce.
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A simple coconut curry sauce for browned beef skirt steak and vegetables adds a lot of southeast Asian flavors, like red curry paste, ginger, and lime. Vary the vegetables by season or just use your favorites.
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Get Chocolate Scuffins Recipe from Food Network
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This cake is so moist and delicious! It has served as a birthday cake as each of our four children turned one. The pecans and coconut may be omitted if preferred.
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Get Chile-Lime Party Mix Recipe from Food Network
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Get Mulligatawny Stew Over Rice Recipe from Food Network
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Get Thai Red Curry Mussels Recipe from Food Network