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cooking.nytimes.com
The reassurance of potato salad, its portability, conviviality and – depending on the cook – blank slate for creativity have been appealing to Americans since the last half of the 19th century Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise) German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Enjoy this Black Bean, Corn & Chicken Chili recipe with ingredients and easy step-by-step directions from Chowhound.
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This recipe is another one I adapted from my childhood. This latest gluten free incantation is simple, tasty, and thanks to the beloved pumpkin – really moist...
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Get Carne Asada Recipe from Food Network
cooking.nytimes.com
Honey, lemon zest and poppy seeds are stirred into a batter enriched with Greek yogurt elevating the pancake from typical to terrific With a scoop of ice cream, these could more than pass for dessert.
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Get Kentucky Cooler Recipe from Food Network
Ingredients: meyer lemon, bourbon, zest, sugar, salt
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Get Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette Recipe from Food Network
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Get Goat Cheese and Herb Stuffed Chicken Breasts Recipe from Food Network
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Get Spice-Roasted Veggies Recipe from Food Network
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Get Chickpea Soup with Spiced Pita Chips Recipe from Food Network
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Get Tilapia Milanese Recipe from Food Network