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Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
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A big wrap is stuffed full of basil-flavored tuna salad and topped with savory provolone cheese and Greek olives.
cooking.nytimes.com
A basket of warm mini-madeleines ends the meal at Rôtisserie Georgette in Manhattan But in the summer of 2017, the owner Georgette Farkas challenged one of her chefs, Stephanie Abrams, to come up with a savory version to pair with a predinner drink They’re easily made at home; the recipe produces a generous quantity
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Get Pork Chops with Red Chile Pepper Sauce Recipe from Food Network
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Get Rice Pilaf with Chorizo Casserole Recipe from Food Network
www.delish.com
Chef Tim Cushman's bright, briny salsa, full of vitamin E-rich olives, is more like a crunchy tapenade. It's delicious over white fish like hake.
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This tangy, lemony toasted bread salad is very refreshing on a hot summer's day!
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Get L.e.O. (Lox and Eggs and Onions) Recipe from Food Network
cooking.nytimes.com
This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.
www.chowhound.com
A German inspired strudel stuffed with roasted veggies, feta cheese, and olives instead of apples. It's fairly simple to make, as long as you're careful when...