Search Results (1,528 found)
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Large salmon patties with plenty of flavor from dill, onion, and basil are quick and easy to prepare for a weeknight meal.
www.allrecipes.com
Greek spinach pie, made with buttery phyllo dough and a rich cheese and spinach filling, bakes up golden brown in the oven.
www.allrecipes.com
Pureed tomatoes and sauteed zucchini are stewed together into a delicious summertime soup!
www.allrecipes.com
Ground beef, potatoes and special seasonings are sealed into a rich pastry and baked. This is a very close knock-off of the Swedish meat pies served at the Scandinavian Festival in Junction City, Oregon. It is not exact, but we like this version better than the Loven Oven pies!
www.allrecipes.com
The dressing for this cucumber salad uses sour cream as a base rather than mayonnaise for a creamy and delicious side dish.
www.allrecipes.com
This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
www.allrecipes.com
A hearty, thick borscht with beef oxtail, and barley is chock full of vegetables. Add beets in the last hour to preserve the soup's red color.
www.allrecipes.com
Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
www.allrecipes.com
Halibut fillets baked in a creamy sauce with dill and green onions make a perfect dish for dinner parties or any night of the week.
www.allrecipes.com
Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.