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A favorite pie that is not quite as sweet tasting as the standard pecan pie. Whips up in minutes.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
The herbed vinaigrette here would be lovely on any summer lettuces.
www.simplyrecipes.com
Have extra garden basil? Make a quick basil vinaigrette for a salad dressing or sauce for chicken, fish, potatoes, or pasta.
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Cold black bean salad with a bite! It makes a great side dish for any Mexican or Southwestern dish. This recipe has become a healthy favorite in our family. Adjust the amount of serrano pepper to suit your spice tolerance.
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Sliced mushrooms are sauteed in peanut oil with onions, garlic, and dried basil, then finished with white wine. It's a great side dish for mushroom lovers.
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Making sushi requires seasoning hot cooked rice with seasoned vinegar. This simple vinegar recipe needs only 4 ingredients and is perfect for your homemade sushi.
Ingredients: rice vinegar, sugar, salt, lemon
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Get Iceberg Lettuce Salad Recipe from Food Network
cooking.nytimes.com
This recipe appeared in The Times in an article titled “Women Here and There — Their Frills and Fancies” in 1900 It's not meant for salads, but for summer drinks like shrubs You may halve or quarter the recipe
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Get Two Bean Salad Recipe from Food Network
cooking.nytimes.com
This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
www.chowhound.com
In this oven version of Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.