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This Lebanese version of traditional lentil soup with spinach is seasoned with mint and lemon juice. It's traditionally served with toasted French bread for dipping.
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Small leaves of Bibb lettuce are topped with watermelon balls, crumbled feta cheese, and toasted cashews in Chef John's sweet, salty, crunchy salad.
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Lamb patties flavored with mint, parsley, and onion are topped with a cool yogurt-cucumber relish.
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I’ve made lots of Greek vegetable pies in phyllo pastry using beet greens, but I had not included the beets This will now be a regular dish I make with beets in my house This savory pie, seasoned with mint, parsley and dill, is beautiful, filling and easy to assemble
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A classic eggplant dip with a perfect balance of seasonings, Chef John's Baba Ghanoush is great for a summer party. Serve with pita chips and fresh veggies.
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Yogurt Based Sauces Recipe from Food Network
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This dish combines the comfort of potatoes, the warmth of spices, and the crunch of fresh snow peas.
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This recipe for maple-rum glazed salmon is quick and easy to prepare for a delicious weeknight meal.
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This is a drink that you can order at any bar in France. It's a little sweet and has a pretty color; I don't like beer, but I like this drink. I use about 1/4 teaspoon grenadine, but use less or more depending on how sweet you would like your drink.
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Get Cactus Pear Fizz Recipe from Food Network
Ingredients: cactus, orange juice, lime juice
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Get Cactus Pear Fizz Recipe from Food Network
Ingredients: cactus, orange juice, lime juice