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cooking.nytimes.com
These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas A classic mezze served in Greek taverna, they’re like a Greek version of latkes.
Ingredients: zucchini, eggs, herbs, cumin, breadcrumbs
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Get Greek Pork Meatballs: Pork Keftedes Recipe from Food Network
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The rolls can be made at the table by each diner, or ahead of time and stored in the fridge for up to 3 hours.
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Get Crab Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A tangy dip made with fresh herbs and feta cheese is great with assorted veggies, crackers, and pita chips.
cooking.nytimes.com
In this highly sophisticated confection, soft chocolate ganache and crumbly black sesame streusel sit on top of a salty-sweet black sesame and miso cream Eaten together, the flavors veer toward the savory side — as perfect for people who don’t usually like sweets as it is for dessert lovers looking for nuance and depth At NA/NA in Paris, the chef Nathaly Nicolas-Ianniello garnishes this differently depending on the season – using some combination of micro herbs, edible flowers, and/or tart berries, such as currants or wild blueberries
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This carrot maple dip with a dash of sage leaves is an easy appetizer that will leave your guests impressed!
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This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown.
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Get Party Size Baked Alaska Recipe from Food Network
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Wake up this weekend to toasted raisin bread, melted cheese, and warm apples drizzled with maple syrup.
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Get Boxcar Recipe from Food Network