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Traditional Greek New Years Day bread. Served as a coffee cake for breakfast. Also the person who receives the quarter inside gets good luck for 1 year!
cooking.nytimes.com
Here’s the thing about tabbouleh salad: Most of the ones I’ve had invert my preferred proportion of bulgur to parsley What you usually get is a bowl of tabbouleh studded with bits of parsley I like a salad that is mostly parsley, studded with grains of tabbouleh
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Get Skordalia (Greek Potato and Garlic Dip) Recipe from Food Network
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Use up the rest of the Italian sausage, rice (so cheap!), cheese, and spinach for this killer cheesy rice.
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This grilled sweet potatoes recipe is an easy way to make tasty sweet potato wedges on the grill.
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Get Dewey's Albuquerque Coleslaw Recipe from Food Network
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Get Tuscan Pasta Salad With Grilled Vegetables Recipe from Food Network
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Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
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"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"
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Get Cherry and Peach Galette Recipe from Food Network
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This delicious and easy side dish gives a fresh Mediterranean flair to hearty red cabbage, thanks to the addition of feta and mint.
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Jansen Chan, the pastry chef at Manhattan's Oceana, toys with the classic panna cotta, creating a version with Greek yogurt and nonfat sour cream that is luxuriously creamy, yet still low in fat and calories.