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This is a German meat salad that is really easy to prepare. Bologna, pickles, tomatoes and chives in a charming vinaigrette dressing.
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Enjoy Chef John's recipe for remoulade sauce, made with mayonnaise, Dijon mustard, dill, and capers over crab cakes or with any grilled fish.
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These "BLT" hot dogs are topped with crispy bacon, fresh tomatoes, and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.
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Romaine lettuce holds up well to a light dressing that substitutes plain, nonfat yogurt for most of the oil.
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This recipe is by Jonathan Reynolds and takes 10 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: puddings, plus, flour, chives, water
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This fresh chanterelle mushroom soup with wild rice, parsley, and dill makes for an elegant, savory meal that can be ready in under an hour.
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Beets, beet greens, potatoes, and celery root are simmered together in this hearty, traditional Polish beet soup recipe.
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Make the ultimate vegan dip or dressing by blending cashew milk, cashews, chia seeds, lemon juice, dried dill, and more vegan goodness.
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For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint, and parsley.
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For breakfast on the go!
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This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of 6.