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Salted sunflower seed kernels add flavor and crunch to an easy and colorful coleslaw. Flavor is best when the slaw chills overnight.
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Fresh corn kernels and onions are warmed in butter with a sprinkling of parsley. Garnish this sweet side salad with chives, and serve with your favorite steak hot off the grill!
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A bubbly hair-of-the-dog cocktail with grapefruit juice, sparkling wine, and orange liqueur.
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Lets face it, salads can be boring and I used to find myself cutting up a tomato to toss over romaine lettuce night after night until I came up with a few recipes...
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Pork is tossed with leftover cooked rice, spring onions, garden peas, and curry paste in this delicious version of Chinese fried rice.
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Spiralized cucumber takes center stage in this Asian-inspired quick and easy salad with a dressing made of soy sauce, sesame seeds, and oil.
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This meat and cheese-stuffed stromboli will feed a crowd! Homemade stromboli with ham, salami, provolone, and mozzarella rolled up in pizza dough. Easy to make, easy to share.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.
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The sweet, light rolled omelet from Japan makes a great addition to your sushi platter--or your lunch box.
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Chef John thinks it's way more fun to make your own phyllo dough sheets instead of buying them--and here he shows you how.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.