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Here is a French take on a classic American recipe, Francified through the addition of fresh herbs, a hit of vinegar, and served on a French baguette. At once...
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Lentils add a hearty texture to this zippy, mayonnaise-free potato salad.
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Tubular mostaccioli is an excellent pasta to use in pasta salads. This salad combines pasta combines pasta with a tangy dressing, onion, cucumber, and pimentos.
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Get Muffuletta Recipe from Food Network
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Looking for a unique salad to make for a fancy dinner? Adding blood oranges and jalapeno vinaigrette to fresh spinach will wow your guests.
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This recipe calls for a unique twist on traditional cabbage coleslaw: mango. Sure to be a crowd-pleaser and it tastes great on fish tacos!
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with chicken tenders, apricot preserves, garam masala, and lime zest, this spicy sweet chicken has flavors inspired by South Asian cuisine.
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The classic red cake with a white chocolate cream cheese icing.
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Get Waldorf Cole Slaw Recipe from Food Network
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Lots of oranges in this one. There's orange juice in the dressing and mandarin orange sections in the salad. And the grilled chicken is basted and grilled with a bit of the orange marinade.
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Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead.