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cooking.nytimes.com
This delicious, dill-infused dish is inspired by a northern Greek recipe from Diane Kochilas’s wonderful new cookbook, “The Country Cooking of Greece.” The traditional way to wilt spinach in that part of Greece is to salt it lightly, put it in a colander and knead it against the sides of the colander for about 10 minutes I find blanching or steaming the spinach more efficient, and a better method for those who need to watch their salt intake
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Classic potato and leek soup gets an update with the addition of chipotle pepper in adobo sauce in this easy vegetarian dinner recipe.
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This refreshing gazpacho made with apples, grapes, almonds, and cucumber is a perfect balance of sweet and tangy.
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Sweet caramelized onions add depth of flavor to this rich, creamy, cheese-covered pizza.
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Whip up a batch of white cheese dip that is quick and easy to prepare for potlucks or an appetizer before dinner.
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Leeks, butter, cream and Yukon Gold potatoes make up this simple, creamy soup.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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White wine pound cake is a delightful addition to the Thanksgiving and Christmas dessert table. Cut yourself a slice before it is gone by morning!
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Get White Chocolate Shortbread Cookies Recipe from Food Network
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Inspired by the Alsatian flammenküche, this dish is an homage to cuisine from German-speaking Europe.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A white wine cocktail light enough to sip throughout the afternoon.
Ingredients: dry white wine, club soda