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Recipe for Chicken, Mushroom, and Radicchio Lasagna, as seen in the January 2006 issue of 'O, The Oprah Magazine.'
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For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan
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This is a refreshing change from your usual lettuce salads. Fennel is excellent for your digestion too!
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Here, all the mouthwatering Greek salad essentials are stuffed into portable lemony, fresh, and crisp pita pockets.
cooking.nytimes.com
Honey, lemon zest and poppy seeds are stirred into a batter enriched with Greek yogurt elevating the pancake from typical to terrific With a scoop of ice cream, these could more than pass for dessert.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make a crisp topping.
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Chinese broccoli in garlic sauce isn’t the only way to eat broccoli these days! I feel that broccoli doesn’t get enough credit. It can be made into so many things...
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Get Chicken with Wild Mushrooms Recipe from Food Network
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Rice is mixed with fresh spinach and dill then topped with feta cheese, sumac, pine nuts, and lemon in this delicious Greek-inspired recipe.
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This recipe for grilled vegetarian skewers has halloumi cheese, bell peppers, mushrooms, and eggplant with a tomato-artichoke sauce.
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Algerian dersa is a spicy garlic and chile paste made by blending garlic, chile, cumin, and paprika together using a mortar and pestle.