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Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
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Eggs, cold chicken broth, and olive oil are the secret to deliciously fluffy matzo balls you can serve in soup or as a side dish with meat.
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The name of this salad sums it upboiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldnt usually support such a bold dressing, but here it works.
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The authentic version of this Greek vegetable dish calls for twice as much olive oil I like the combination of kalamata olives, cauliflower and tomatoes Serve it with whole grains, such as spelt, bulgur or barley.
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This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
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Get Braised Beef Brisket Recipe from Food Network
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Sometimes the best approach is the simplest one, as in this mix of chicken, mayonnaise, almonds and celery. Use herbed chicken for extra flavor.
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The bright color and taste of mango adds a lift to the classic coconut cream filling in this tart recipe. Randomly placed swirls of cream and spirals of mango add an elegant flourish.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get us to the Greek [bowl]!
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Here's a hearty and comforting meal with garbanzo beans, sweet Italian sausage, and pasta in a tomato-based sauce.