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cooking.nytimes.com
Kathy Tsaples, the author of the cookbook “Sweet Greek Life: My Shared Table,” inspired this savory tart The quality of phyllo dough varies hugely from one brand to another It’s particularly important here to get a good-quality phyllo as there is so much of it
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Restaurants often serve these smoky, tangy mushrooms atop wild field greens; they're good hot or cold.
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Corn tortillas are brushed with oil, sprinkled with chili powder, and baked until crunchy in this quick and easy recipe for a DIY snack.
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Kielbasa, onion, jalapeno jelly, and mustard combine to make a wonderful appetizer for your next party.
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Oranges, vanilla yogurt, and cinnamon are blended together for a quick smoothie that is easy to drink.
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This pesto pita pizza topped with feta cheese, Kalamata olives, and tomatoes is a Mediterranean-inspired version of pizza. Try making a naan-based pizza too!
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Syrup to spice up anything from cocktails to your next bowl of ice cream.
Ingredients: plus, ginger, sugar, water
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!