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This easy recipe for fava bean crostini with pecorino cheese is a perfect appetizer for any springtime party.
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This recipe is by Christine Muhlke and takes 5 hours 15 minutes, plus overnight seasoning. Tell us what you think of it at The New York Times - Dining - Food.
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This light, vinegar-based, herbed potato salad recipe is dressed with a Dijon vinaigrette and plenty of parsley, dill, and tarragon.
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A country Jewish recipe to be served at Passover.
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Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. Most of Kurma’s cooking is inspired by the flavours...
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Bread dough stuffed with layers of mortadella, capicola ham, Genoa salami, and provolone cheese bakes up into a hearty Italian main dish.
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This creamy morel mushroom sauce recipe will help you usher in spring. Serve it over crunchy toasts.
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Get Corn Salsa Recipe from Food Network
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Chopped eggplant, red and green bell peppers, onions, and carrots, slowly cooked on the stovetop in olive oil will make your kitchen smell like heaven. A wonderful dip for rye--or your favorite bread or crackers.
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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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This kale salad is a bumped-up, tricked-out version of the popular Food Network recipe. The combination of lemon juice, honey, black pepper and olive oil create...
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Shallots are the special ingredient in this easy, filling bruschetta. The tomato mixture tastes best when prepared ahead of time and chilled for approximately 1 hour.