Search Results (803 found)
cooking.nytimes.com
There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors And while this is best made at the height of corn season, it’s still quite good even with out-of-season supermarket ears, or with frozen corn.
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Get Diner-Style Hot Turkey Sandwiches Recipe from Food Network
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Prep for the workweek with the Mason Jar Chicken Salad--an easy way to save on carbs and cash.
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Chicken drumsticks, dipped first in a mayo mustard mixture, then in dry breadcrumbs with chives, then oven baked.
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Mix up pasta night with flavor bombs like buttery corn and tangy goat cheese.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours, largely unattended. Tell us what you think of it at The New York Times - Dining - Food.
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Get Steamed Carrots with Lemon-Dill Vinaigrette Recipe from Food Network
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This tangy, tasty salad is as easy as it is fresh! Everyone raves over this and begs for more! It's perfect for a light lunch or a garden party!
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Get Grilled Nectarine Salad Recipe from Food Network
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Get Crab Salad Bites on Endive Recipe from Food Network
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This one is a salad that has a great combination of sweet and sour. It is great with chicken or any simple entree. I am always trying to make up new, crazy, salads and this one has been a work in process for 10 years. The fresh dill is not a necessity if you have a hard time finding it but if you do care to splurge on fresh herbs, it adds a great flavor!
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Candied nuts are tossed with berries, blue cheese, and dates for a sweet and savory summer salad.