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Packed with vitamin A, kale is tasty when it's blanched and tossed with a lemonolive oil dressing and olives, good sources of healthy fat.
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The flavors of orange zest and lemon permeate this cake, which is loaded with walnuts and soaked in a honey syrup.
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This Greek-style salad made with farro, an ancient Mediterranean grain, is a nice alternative to pasta salad.
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Oven-fried eggplant is a baked version of family-friendly dish with a breading of eggs, Parmesan cheese, and bread crumbs seasoned your way.
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New York cheesecake’s Greek cousin.
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Cochinita Pibil is a Mexican pulled pork version, where pork shoulder is cooked in a spicy sauce made with annatto paste and orange juice.
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This Mexican-style 'gravy' is a delicious accompaniment for your burritos, tortilla chips, or whatever you think needs a touch of chili powder and oregano.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 30 minutes, plus several hours' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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Orzo is a pasta, shaped a bit like a long fat grain of rice. It makes a great alternative to rice, cooks in half the time, and is delicious hot, cold or at room...
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This recipe is a week night favorite. Serve with a crusty bread for soaking up the sauce and a salad-your family will love it and you will love how easy it is...
Ingredients: filets, pesto, feta cheese, tomatoes, salt
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Made with carp roe, lemon juice, and milk-soaked bread crumbs, this Greek specialty goes great with pita bread.
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Get "Greek" Key Lime Pie Recipe from Food Network