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Get Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti Recipe from Food Network
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This recipe for smooth guacamole is made by blending tomatillos, cilantro, chiles, onion, and avocado; serve it on tacos, burritos, or tortilla chips.
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This raw vegan corn salad is super easy and absolutely scrumptious. I have to admit, I am not a huge fan of corn. Well the vegetable variety anyway. I don’t cook...
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Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde Choose the best quality Italian or Spanish canned tuna—the extra cost is well worth it
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Get "Smiling" Grilled Cheese Recipe from Food Network
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These little ham and Swiss cheese sandwiches on Hawaiian rolls are brushed with a savory melted butter blend and baked golden--a great option for a party or funeral.
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Get Collard Greens Recipe from Food Network
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Want an irresistible bite? Try Emeril Lagasse's fresh twist on New Orleans' favorite sandwich: the po'boy.
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Sweet and tangy work well together in this palate-pleasing salad.
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Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
cooking.nytimes.com
This recipe for embutido, a festive Filipino meatloaf featuring ingredients that appeared in the Philippines during the American occupation, is adapted from Emma Phojanakong She often prepares it as a stuffing for chicken; inspired by that, this recipe features a simple citrus-and-soy-spiked chicken sauce to go alongside Serve it with watercress and steamed white rice, but it also makes great next-day sandwiches.