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cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cabbage, carrot and bell pepper are marinated in a light dressing, and tossed with fresh crumbled bacon just before serving. One of our favorite summer salads. To make it easy, I use a food processor for the shredding.
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This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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Pineapple, mango, watermelon, and apple are flavored with jalapeno and lime to make a spicy fruit salad that's perfect for summer picnics.
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Brown sugar, egg, corn syrup and butter are cooked on the stove until thick, rich and smooth.
cooking.nytimes.com
A wheatberry is the whole wheat kernel You can grind it to make flour, but if you boil it like a bean, you’re left with a delicious whole grain that has a nutty flavor and pops in your mouth when you eat it This simple wheatberry salad from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., is made with dried cranberries, sautéed red onion, carrots and celery then tossed with a light mustard vinaigrette
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Those who seek out remains in the cupboard will enjoy these fresh marshmallow bones.
Ingredients: water, vanilla, gelatin, sugar, corn syrup
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A delicious mixture of popcorn, candies, and corn chips, all coated with white chocolate, looks like something you'd find on the floor of the movie theater. Good, though.