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cooking.nytimes.com
The marinade here — a classic Sauce Victor, though ours is particularly bracing — is so all-purpose, we make it by the half gallon at Prune, in New York But even at home, where you don’t often go through two quarts of dressing a day, I’m pretty certain a solid two cups will not go to waste If I were you, I’d start with sturdy lettuces, braised celery hearts, all the escaroles and chicories and hardy greens, then see what you think of it on all the crucifers, well boiled, drained and chilled
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I love simple, raw, shredded salads, and this would be amongst my favorites. The first time I ate a version of this salad, it was made, and served to me, by a...
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Quick and easy turkey tortilla soup is ready in under an hour using picante sauce, lime juice, and cilantro for a tangy and flavorful meal.
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Get Shrimp and Tasso Gravy over Yellow Grits Recipe from Food Network
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Served on crackers, this savory cheese spread is perfect for whetting the appetite before the big dinner.
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This miso honey dressing has a perfect balance of sweet, savory, and a hint of heat from ginger and chile paste; serve on a fresh green salad!
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This omelette serves as a pocket around an Asian crab-fried rice mixture. Try serving it with a mixed green salad for some extra crispness.
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Get Clementine and Cranberry Glazed Cornish Game Hens Recipe from Food Network
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A sweet and spicy quinoa recipe that works well either as a main course or a side dish.
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Wonderful cake. Easy to make. Three layers topped with cool whip™ and pineapple. Got recipe from lady in Tennessee mountains
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Grilled pork chops are basted with a sauce made with apple juice, brown sugar, and ginger.
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Salty, sweet, and delicious chicken breasts that are perfect to serve over rice. Try this recipe on the grill, too!