1,062 sarde recipes

Seems odd but the crispy tacos actually go well together and kids love it because it appeared on the kids television show, iCarly.

Kidney beans tossed with crisp celery, grated dill pickle, onion, and chopped hard-cooked egg create a protein-packed salad with tangy crunch in every bite.

Authentic German potato salad with diced apple, hard-boiled eggs, spicy mustard, and pickle juice in a creamy dressing. Best when chilled overnight for fully developed flavors.

Uunissa paistettu hauki, the Finnish whole baked pike stuffed with rice, cucumber, hard-cooked eggs, chives and parsley, browned in butter and finished in the oven until firm and flaky.

Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.

Traditional Irish baked herring stuffed with lemony breadcrumbs and braised in hard cider. A rustic, hearty supper that brings the taste of coastal Ireland to your table.

Asparagus-cheese casserole with hard-cooked eggs, sharp cheddar, minced almonds, and a mace-seasoned cream sauce. Topped with buttered breadcrumbs and Parmesan and baked until golden.

A creamy no-cook dip blending cream cheese and sour cream with caviar, fresh dill, purple onion, and lemon juice. Garnished with chopped hard-boiled egg for an elegant party appetizer.

Curried rice salad with corn, celery, olives, dill pickles, and a chutney French dressing. A retro cold salad mounded on greens and topped with sliced hard-boiled eggs.

Main dish potato salad with cubed ham, hard-boiled eggs, celery, and green onions in a cottage cheese and sour cream dressing with mustard. A hearty no-cook meal served cold on lettuce.

Rich Creole-style mock turtle soup with beef, tasso, and a dark roux, simmered until the meat melts into a spicy, tangy broth. Finish with hard-boiled eggs and a splash of sherry.

Silky smoked trout fillets paired with a classic French gribiche sauce spiked with fresh horseradish, Dijon mustard, tarragon and chopped hard-boiled egg. No cooking required, just 15 minutes of whisking.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

Layered ice cream loaf with chocolate and vanilla ice cream, crushed Oreos, chopped peanut butter cups, and banana slices, frozen and drizzled with hard shell chocolate.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.

Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.