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cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is the one and only Greek horiatiki salad recipe that you'll ever need! Enjoy this Greek salad for BBQs, Greek dinner parties, picnics, and more. Best with summer tomatoes.
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Chickpeas are roasted with vegetables and a hearty serving of Hungarian paprika for a spicy and quick side dish.
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This cool, refreshing summer salad is oh so delicious! Sweet and tangy at the same time.
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Delicious deep fried corn dogs made with bun-length hot dogs will take your tastebuds on a trip to the county fair.
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Recipe By: Grace Parisi
cooking.nytimes.com
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
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This is a hit at parties and it's so easy to prepare. The lovely fresh chopped chives add color and delicious flavor. You can add crushed garlic or finely chopped onion to it as well if you like!
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Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.
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Ranch dressing, pepperoncini peppers, pickle relish, and olives give this potato salad its distinct flavor.
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This simple ground beef and potato skillet dish uses Mexican-inspired ingredients to produce delicious results.
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Elote en vaso, also known as corn in a cup, includes fresh corn, lime juice, crema Mexicana, and cotija cheese for a sweet, crunchy, and hot snack.