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Creamy avocado and bright lemon juice are great partners in this colorful cabbage slaw with hemp seeds and is perfect for Mardi Gras parties.
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Pastrami is a Romanian specialty adapted from Turkish basturma.
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In a salt brine with spices, pickling cucumbers take just a week or so to turn into crunchy, delicious pickles in this easy Chef John recipe.
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This sweet, nutty cereal goes great with yogurt or can simply be eaten by the handful.
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This creamy smooth blueberry coconut ice cream made with lemon juice, ground flax seeds, and xanthan gum is an easy treat to make for vegans.
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Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew thickened with tangy crème fraîche.
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Make your own delicious California sushi rolls with seaweed sheets, sweet and tangy sushi rice, cucumber, avocado, and a creamy imitation crab filling.
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Traditional puppy chow is mixed with peanuts, sunflower seeds, marshmallows, and raisins creating a puppy chow trail mix perfect for snacks or parties.
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Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs and then sprinkled with chopped fennel fronds before serving.
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Get Jicama and Watermelon Salad Recipe from Food Network
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.