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www.delish.com
Here's an easy-to-make knockout chowder with signature Southwest flavors.
www.allrecipes.com
A chunky, delicious chowder with a back-east taste.
cooking.nytimes.com
Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde Choose the best quality Italian or Spanish canned tuna—the extra cost is well worth it
cooking.nytimes.com
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts
www.chowhound.com
Fresh garlic and herbs, as well as tahini sauce and tangy lemon juice, offer an alternative to meat burgers, but just as filling and tasty.
cooking.nytimes.com
I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry The greens should be crisp-tender.
www.foodnetwork.com
Get Grilled Vietnamese Chicken Sandwiches Recipe from Food Network
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Get Vietnamese-Style Sandwich: Banh Mi Recipe from Food Network
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Get Tacos Picadillo Recipe from Food Network
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Get Spicy Calamari and Cucumber Salad with Spiced Yogurt Sauce Recipe from Food Network
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Get Chicharrones Fish Tacos with Chipotle Tartar Sauce Recipe from Food Network
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Get Mini Crab Cakes with Mango Salsa Recipe from Food Network