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Ana Sortun includes vegetables and ouzo in her recipe for this Greek appetizer.
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For a richer sauce, use whipping cream instead of whole milk.
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Get Brandade with Escabeche Recipe from Food Network
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Get A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust Recipe from Food Network
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A beautiful fresh fruit tart with strawberries, blueberries and kiwi slices on a cream cheese filling.
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These mascarpone cupcakes are super moist and delicious. They are topped with a strawberry glaze for a hint of sweetness.
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
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This recipe isn't just a vegetarian burger; these beet, quinoa, and sweet potato burgers highlight all their fresh plant-based ingredients.
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This eggplant is great served as a side dish, or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians.
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Green chicken is the dish that has originated from the Nilgiri regions of South India. This dish is one of our family favourites and I am so thrilled to share...
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This recipe contains wild rice, hence the name wild risotto. Both wild rice and Italian Arborio rice can be found at most grocery stores.