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cooking.nytimes.com
A savory galette is the easier and more streamlined cousin of a classic quiche It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all In this galette recipe, roasted summer vegetables (eggplant, zucchini, and tomatoes) are combined with goat cheese and fresh red chiles for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust
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Get Slimmed Down - Turkey-Spinach Meatloaf Recipe from Food Network
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Get Chicken and Rice Soup Recipe from Food Network
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Get Stuffed Artichokes Recipe from Food Network
cooking.nytimes.com
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 Polish kielbasa sausage, cabbage, and potato skillet dinner is perfect for camping or an easy weeknight meal that feeds a crowd.
cooking.nytimes.com
This recipe is based on a Greek dish made with red cabbage I’ve used both green and red cabbage, and I like it both ways It’s a comforting vegan dish that works as an entree or a side.
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This classic slow-cooked lamb recipe creates a rich, hearty tomato sauce for serving at Easter with Greek pasta coated in olive oil and aged myzithra cheese.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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Get Breakfast Bruschetta Recipe from Food Network
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Stuffed green bell peppers filled with ground beef, rice, and mozzarella cheese are easy to prepare for a weeknight meal.
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Get this: they taste just like pizza.