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cooking.nytimes.com
This recipe from 1992 was ahead of the curve on the kale trend It gives a good basic preparation for this now ubiquitous leafy green: trim, blanch, drain, sautée (do not overcook), then serve immediately and often.
Ingredients: greens, olive oil, cloves
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I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.
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Get From the Pantry: Tuna, White Bean and Olive Flatbread Pitas Recipe from Food Network
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Olive Oil Poached Tuna Infused with Thyme, Lemon, and Shallots Recipe from Food Network
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Get Roasted Green Beans With Pancetta and Yogurt Recipe from Food Network
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The best-known Greek saganaki is a fried cheese appetizer prepared in a small frying pan. We're raising the bar, adding prawns and fresh feta!
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This is my super easy version of a salad I had at a restaurant in Chicago. I usually only cook for one, but this would be easy to make in a larger batch for more people.
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Get Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad Recipe from Food Network
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This Bloody Mary recipe gets a smoky edge from chipotles in adobo sauce.
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A robust, sirloin-laced chili includes kidney beans and Pace® Chunky Salsa for feeding a crowd. Perfect for casual gatherings!
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Fresh fruit salsa is served over seasoned chicken breast to deliver a simple and versatile dish that is sure to delight. Swap the chicken for a white fish for another option.