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cooking.nytimes.com
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal This can be served as a separate course or as a side dish.
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Cool, crisp and delicious!
cooking.nytimes.com
With its spongy texture, summer squash will soak up the spicy flavors in this mix Experiment with other spices if you wish I like to use a mix of yellow squash and zucchini
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Who knew the microwave was a pickles best friend? Cucumbers, onions and spices become crisp and delicious in minutes!
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You can double or triple this recipe and make enough for a crowd of hungry friends. The creamy mayonnaise dressing has sour cream, sweet pickle juice and mustard stirred in.
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Cucumber slices, onions, peppers and garlic are pickled in an exciting spicy cider vinegar mixture! What a great way to end the summer!
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Cucumbers and onion are cooked in a sweet and sour pickling mixture in the microwave and stashed in the refrigerator for an easy version of bread-and-butter pickles.
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.
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Get Chicken Pinwheels Recipe from Food Network
cooking.nytimes.com
Most bulgur salads I’ve met follow the tabbouleh model They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different
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This dressing packs a punch of flavor and explodes with freshness, a bit of tang, and traditional ranch flavor.