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Turn store-bought mayonnaise into a flavorful dipping sauce by adding garlic, lemon juice, and cayenne pepper. Allow it to chill for an hour before serving to blend the flavors.
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This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak Each ingredient is important to the final relish Leave one out and it will seem out of balance
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Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.
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Get Farfalle with Herb Sauce and Walnuts Recipe from Food Network
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Get Sweet Potato-Green Onion Pancakes with Poached Eggs, Holiday Ham and Pepper Jam Recipe from Food Network
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Roasting the red peppers and lacing them with balsamic vinegar gives an appealing touch of sweetness to the dressing; its a real winner. Try it on its own over grilled chicken or shellfish.
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Get Grilled Shrimp and Octopus Salad with Piquillo Pepper Fondue and Crispy Chick Peas Recipe from Food Network
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Get New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish Recipe from Food Network
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This Greek-style salad made with farro, an ancient Mediterranean grain, is a nice alternative to pasta salad.
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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
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This elegant recipe for a radish and wax bean salad with crème fraîche dressing combines blanched beans, radishes, and almonds in a tangy dressing.
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.