Search Results (18,719 found)
cooking.nytimes.com
I know the potato salad I suggest is in culinary terms very un-American I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than blanketed in mayonnaise.
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This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 30 minutes plus 30 minutes' resting. Tell us what you think of it at The New York Times - Dining - Food.
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Herbed chicken in a Marsala and mushroom sauce, this recipe has been made healthier by reducing the amount of wine and sherry and cutting out the oil.
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Get Teriyaki Chicken Wings With Sesame And Cilantro Recipe from Food Network
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Get Gazpacho Recipe from Food Network
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Get Fresh Broccoli Salad Recipe from Food Network
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This delicious green potato salad gets its color from pesto and flavor from white wine, perfect for St. Patrick's Day or a summer cookout.
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Get Grilled Link Hot Dogs with Homemade Pickle Relish Recipe from Food Network
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A long simmer of tomatoes with ground beef and pork is wonderfully flavored with mushrooms, rosemary, oregano, thyme and a generous measure of red wine. This versatile sauce can be used in your favorite pasta dishes.
cooking.nytimes.com
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein Here, it moves to the center of the plate with plump, seared shrimp Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard
www.chowhound.com
Chef Ricardo "Ricky" Arias's recipe for Cucumber Salad with Trout Two Ways