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Enjoy Chef John's recipe for remoulade sauce, made with mayonnaise, Dijon mustard, dill, and capers over crab cakes or with any grilled fish.
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A spicy version of Thousand Island, using chili sauce instead of ketchup. This is best if left to sit in the frig for several hours.
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The crisp, warm meat-filled French roll with cool, crunchy vegetables make this traditional Vietnamese sandwich a delicious variety of flavors and textures.
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Slather a bit of the Big Easy on your next chicken salad sandwich.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 10 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is a super easy recipe that includes no tomato.
www.delish.com
Appetizer or main course? You decide.
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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
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This is a wonderful hot shrimp spread for crackers. It's quick and easy, and it goes quickly whenever it's served.
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Don't worry! It's not really eagle! This is an easy elbow macaroni salad that my Aunt makes. Everybody LOVES it!
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Purple potatoes and red radishes bring bright colors to this potato salad that also features onion and blue cheese.