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Brown sugar gives the mayonnaise dressing a sweet richness, and curry and garlic powder give it a bit of nip. Once the veggies and eggs are sliced, chopped and shredded, you layer the salad, finishing with the dressing on the top. Sprinkle with bacon bits and Parmesan cheese.
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Carrots, onions, and mushrooms simmer with fresh herbs and white wine to make a flavorful vegan gravy perfect for serving with potatoes, stuffing, or main dishes.
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A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!
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Tri-color rotini is tossed with mayo, cucumbers, olives, and tomatoes in this seasoned pasta salad that's easy to make ahead for parties.
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This shrimp and scallop ceviche is a wonderful seafood salad marinated in lime juice.
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More commonly known as tartar sauce, Chef John's recipe for remoulade is great with much more than just fish.
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This recipe is by Dena Kleiman and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Combining the creamy flavor of chicken alfredo with the tradition of pasta salad with cucumber and tomato gets you this recipe.
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Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette.
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Get Pulled Pork Recipe from Food Network
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This white chili with chicken, green chile peppers, and corn is made in the slow cooker.
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Chopped green bell peppers and tomatoes are added to browned ground beef, the mixture is mounded on a split loaf of bread, topped with Cheddar cheese, and heated in the oven until the cheese melts.