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cooking.nytimes.com
I’ve modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters Make sure to buy beets that have a generous amount of greens attached Don’t be alarmed by the amount of oil: About half of it will still be in the pan when you’re finished, if you are careful to get it hot enough before you add the fritters.
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Who knew finely chopped cauliflower makes such a brilliant stand-in for couscous?
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Get Grilled Whole Fish with Four Pepper-Ginger Sauce Recipe from Food Network
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Get Spicy Lemon Shrimp Skewers Recipe from Food Network
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A spicy sauce familiar to fans of Buffalo-style chicken wings is used to bring heat to homemade meatballs in this recipe.
cooking.nytimes.com
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde You can also use regular garlic, though you might want to reduce the amount by half I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help
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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Get Lobster and Mango Summer Rolls Recipe from Food Network
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Get Falafel Recipe from Food Network
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Host a Japanese hot pot party with this recipe for traditional beef sukiyaki cooked tableside in a savory broth with enoki mushrooms.