Search Results (10,998 found)
cooking.nytimes.com
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well
cooking.nytimes.com
This recipe is by Marian Burros and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Marian Burros and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
potatoes, lentils, olive oil, dijon mustard, balsamic vinegar, basil, red onion, red pepper, fennel, salt, bread
www.foodnetwork.com
Get Salmon and Vegetable "Stir-Fry Cheat Sheet" Recipe from Food Network
Get Salmon and Vegetable "Stir-Fry Cheat Sheet" Recipe from Food Network
Ingredients:
snow peas, carrot, red onion, bok choy, olive oil, salmon, cherry peppers, soy sauce, wine vinegar, sesame oil, scallions, sesame seeds, brown rice, lime
www.foodnetwork.com
Get Baby Spring Vegetable with Truffle Cheese Fondue Recipe from Food Network
Get Baby Spring Vegetable with Truffle Cheese Fondue Recipe from Food Network
Ingredients:
butter, flour, milk, truffle oil, white cheese, parmesan cheese, chives, baby artichokes, bok choy, white asparagus, baby carrots, red pepper, tomatoes
www.chowhound.com
A terrific and healthy way to enjoy the bounties of winter. A unique flavor that makes you come back for more!
A terrific and healthy way to enjoy the bounties of winter. A unique flavor that makes you come back for more!
Ingredients:
orange, beet, parsnip, carrot, sweet potato, yukon gold, acorn squash, leek, cloves, celery, apple cider, vegetable stock
www.foodnetwork.com
Get Grandma Neely's Fried Pork Chop Vegetable Soup Recipe from Food Network
Get Grandma Neely's Fried Pork Chop Vegetable Soup Recipe from Food Network
Ingredients:
butter, carrots, celery, onion, flour, tomato paste, tomatoes, white potato, corn, peas, green beans, parsley leaves, salt, black pepper, bone
www.foodnetwork.com
Get Warm Roasted Vegetable Salad with Bacon Vinaigrette Recipe from Food Network
Get Warm Roasted Vegetable Salad with Bacon Vinaigrette Recipe from Food Network
Ingredients:
asparagus, potatoes, artichoke hearts, yellow onion, olive oil, basil, bacon, juice, honey
www.foodnetwork.com
Get Teriyaki Chicken and Gingered Vegetable Pot Pie Recipe from Food Network
Get Teriyaki Chicken and Gingered Vegetable Pot Pie Recipe from Food Network
Ingredients:
butter, flour, chicken bouillon, chicken stock, heavy cream, ginger, baby onions, teriyaki, parsley, puff pastry, milk
www.foodnetwork.com
Get Fresh Vegetable Lasagna with Spinach and Zucchini Recipe from Food Network
Get Fresh Vegetable Lasagna with Spinach and Zucchini Recipe from Food Network
Ingredients:
lasagna noodles, olive oil, shallots, cloves, zucchini, spinach, ricotta cheese, parmesan, salt, black pepper, egg, mozzarella, marinara sauce, carrots, celery, yellow onion, oregano, tomato sauce, tomatoes, basil leaves
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Get Grilled Vegetable, Herb and Goat Cheese Sandwiches Recipe from Food Network
Get Grilled Vegetable, Herb and Goat Cheese Sandwiches Recipe from Food Network
Ingredients:
olive oil, cloves, tomatoes, basil leaves, tarragon, thyme leaves, salt, black pepper, zucchini, japanese eggplants, baguette, goat cheese, baby spinach
cooking.nytimes.com
This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.