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A yogurt dill sauce is a cool, creamy counterpart to salmon poached in a delicate white wine and shallot broth.
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Show that special someone you care, with this flavorful sauce of dill, thyme, and balsamic vinegar! Paired with steak and a salad, this quick sauce will finish the meal so you can get down to the romance.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mayonnaise and sour cream are the base for this olive dip seasoned with parsley, dill, and dried minced onion.
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Chef Tom Valenti's fresh twist on this Cuban classic uses provolone, pepperoncini, pulled pork, and pickles.
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This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity Once opened, it will last for years in your pantry
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A refreshing and simple chicken salad, this is just as delicious over a bed of lettuce as it is on a sandwich!
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This is a chickpea spread that tastes like tuna salad! No kidding! Great served in a sandwich.
cooking.nytimes.com
I’ve always thought that gravlax should be translated as “gift from the Norse gods” – it’s the perfect party dish It’s a fillet of salmon cured in a mixture of salt, sugar and herbs After two to three days, the fish emerges silky, flavorful to its core and easy to slice
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Get Easy Ranch Dip Recipe from Food Network
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Tuna salad gets a kick with the addition of mustard, relish, and cilantro.