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Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
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Give coleslaw a twist by adding grated apples and carrots to the standard green and red cabbage mixture. Tossed with a low fat mayonnaise and sour cream dressing, it's naturally sweet and crunchy.
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This anise seed- and hazelnut-studded Christmas bread is made in the bread machine.
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lamb Crepinettes Recipe from Food Network
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This powerhouse of a smoothie is made with fresh fruit, carrots, yogurt, and flax seed.
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Flax seed and whole wheat flour add a hearty and earthy flavor to this perfectly tender and fluffy flax pizza crust.
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I hope you enjoy this quick and easy Gluten Free Bread; it's full of fiber (from the flax and almond) and tasty in oh so many ways.
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This Thai-inspired dish is based loosely on gai pad grapao (ไก่ผัดกะเพรา, English: chicken with chillies and holy basil), but with the spiciness toned down and...
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The addition of cucumber makes this oyster dish perfect for summer. Top it off with some caviar for extra richness.
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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.
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Get Homemade Breakfast Sausage Recipe from Food Network