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This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.
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These stuffed grape leaves are filled with ground lamb, fresh mint, and pine nuts. Enjoy them as a main dish or as a meze (appetizer).
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These Greek meatballs are great for a party appetizer! They're made with lamb and a handful of seasonings (orange zest, mint, garlic), and rolled into perfect little bites.
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Get your daily fruits and vegetables and fuel up your body with a different color smoothie every day of the week. Variations are in notes.
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Spinach queso blanco adds a little green to everyone's favorite melted cheese dip. Garlic and roasted Anaheim chiles give it a kick, and fresh pico de gallo adds...
cooking.nytimes.com
Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
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cooking.nytimes.com
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
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This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb gyros. Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce.
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This is an example of improvised cooking that resulted after finding a great deal on lambs shanks at the butcher.