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Fresh early-summer veggies are tossed with a lightly tangy dressing, creamy white beans, and a bunch of fresh herbs to make a perfectly portable salad.
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In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth.
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Get Spinach Pie Recipe from Food Network
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Get Roasted Vegetable Salad Recipe from Food Network
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Get Creamy Veggie Dip Recipe from Food Network
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Get Sweet-Hot Cabbage Relish Recipe from Food Network
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Get Big Greek Gus Burger and Cucumber Salad Recipe from Food Network
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This gently spiced beef pie, adapted from the “Zahav: A World of Israeli Cooking” by the chef Michael Solomonov, is scented with cinnamon, dill and parsley The recipe calls for purchased puff pastry, which makes it extremely simple to make yet wonderfully rich to eat Leftovers will last for a few days in the refrigerator
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Get Fried Chicken Sandwiches Recipe from Food Network
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Treat your family to this creamy and flavorful homemade ranch dressing made with buttermilk, Greek yogurt, and herbs and you'll never go back to store-bought again.
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At Butcher and Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, but incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita, and herbs from a garden right behind the restaura
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Borscht is a traditional Russian and Polish soup made with beets and cabbage simmered in a rich broth. Garnish with a dollop of sour cream to add a little decadence.