Search Results (1,668 found)
cooking.nytimes.com
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg I like to freeze them, and the soup, in advance.
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A simple sauce made with dill and mustard tops grilled tuna steaks in this simple recipe for the grill.
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Get Phyllo Onion and Dill Purses Recipe from Food Network
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Enjoy this recipe for lunch or a light dinner. Mussels are an inexpensive and highly nutritious shellfish that children usually come to enjoy because of their gentle taste.
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A delicious mix of cream, onions, and cucumbers to warm the soul. Great with chicken! Substitute sweet heavy cream or plain yogurt for sour cream if you'd like.
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Get Corn-and-Oat Risotto Recipe from Food Network
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These are usually called deviled eggs, but they taste divine.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Instead of the traditional ground beef and ketchup, this tasty loaf recipe uses salmon and a creamy mustard sauce for a lighter, more sophisticated version of the old family favorite.
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An easy recipe for a creamy radish dip with fresh dill and chives.
Ingredients: cream cheese, dill, chives
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Chopped Israeli-style pickles and peas and carrots liven up this mayonnaise-based potato salad.