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cooking.nytimes.com
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A
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If youre a dark-meat fan, try boneless chicken thighs here in place of the breasts. Theyre just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five.
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Classic potato salad gets an update with sour cream and red wine vinegar.
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Quince halves are baked with sweet red wine and whole spices for an exotic-tasting yet homey dessert.
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These honey granola breakfast bars, made with oats, wheat germ, dried fruit, and walnuts, are a hearty on-the-go breakfast or snack.
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This refreshingly tart salsa, with just a touch of heat, will pair deliciously with your favorite fish or chicken dish.
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When your next door neighbor brings over those giant zucchinis that are getting out of control...you'll finally really want them.
Ingredients: zucchini, salad dressing
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Italian dressing marinade is the prelude to a tasty grilled chicken.
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This three ingredient tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!
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Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
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Get Avocado, Cilantro and White Onion Salad Recipe from Food Network