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Cucumber, onion, and dill get a quick dressing in vinegar and oil for a simple, Hungarian-inspired cucumber salad.
cooking.nytimes.com
This recipe is by Corby Kummer and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Avgolemono is a classic sauce of chicken broth, egg yolks, and lemon juice; the addition of a bit more chicken broth, rice, and shredded chicken turns it into a satisfying soup.
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Delicious portabello mushrooms cooked with wine, garlic and parsley enhances a creamy rich and ready-made Alfredo sauce. Serve over cheese tortellini for a quick yet impressive dish.
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I cannot remember where I first got this recipe, but I've tweeked it a bit to give it some kick.
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I love sauerkraut, but a lot of it — canned or bagged — tastes like it's packed in battery acid. The flavor of the kraut itself may be good, but the...
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Poaching is an easy technique to have in your back pocket for moist, flavorful salmon every time. Here, the poaching liquid and cream sauce are infused with fresh rosemary.
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This three-cheese scalloped potato dish is made quick and easy by boiling the potatoes before baking. Your friends will be impressed with the great flavor combination.
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A crisp salad featuring romaine lettuce, tomatoes, and Cheddar cheese is tossed with a delightful avocado dressing.
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Recipe courtesy of Melissa LaCaille, winner of the People's Choice award at the 2008 Tillamook Macaroni & Cheese Cook-Off.