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Hearty kale is the perfect winter green to stand up to this savory sesame dressing.
cooking.nytimes.com
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012 You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad
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Get Grilled Chicken with Alabama White BBQ Sauce Recipe from Food Network
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This buffalo wing sauce recipe name says it all, only for the hot at heart!
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Prepare this sweet oatmeal casserole the night before and bake the next morning for a no-fuss brunch entree.
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Lime, vinegar and Italian salad dressing mix offer an alternative to the usual Mexican-spiced chicken, onion and green pepper saute. Serve in the traditional manner, with tortillas and a dollop of sour cream.
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Granny Smith apples and shredded red cabbage are cooked in beef broth flavored with brown sugar, cider vinegar and celery seed in this recipe which also includes raisins and apple butter.
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Nutty wild rice and tender chicken breast pair up with crunchy water chestnuts and a tangy walnut and balsamic vinaigrette in this fresh-tasting salad!
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Brown sugar adds a terrific sweetness to this southern-style, slow cooker pulled pork.
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Roasted garlic bread is layered with ripe tomatoes, fresh basil, and soft mozzarella cheese -- then baked until hot, melted, and delicious.
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A sweet and sour dressing coats layers of sliced potatoes, bacon, and celery in this flavorful potato salad with a German flair.
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Sweet strawberries, fresh spinach, crunchy pecans, and crispy bacon are drizzled with a honey poppy seed dressing in this salad that is out of the ordinary.