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Keep these around with some vodka for an instant cocktail hour.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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This is an old, old recipe from relatives in Georgia.
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Start these pickled eggs at least one month before you plan on serving them. You 'll need two canning jars and a preserving pot with a rack to complete this recipe.
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This sweet, creamy and garlicky dressing is a perfect green salad topper!
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Fresh greens are tossed with strawberries, toasted pecans, and blue cheese. A lively dressing unites all the flavors into a springtime delight!
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Pine nuts are a special treat in any salad, but the other ingredients are swell too - tomatoes, spring onions and black and green olives. It 's tossed with vinaigrette and chilled.
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Toss this super simple kale, carrot, quinoa, and sunflower seed salad together for a quick and easy lunch full of bright colors and flavors.
www.delish.com
Ricotta and creamy Taleggio cheeses top these wonderful white pizzas.
cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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Fresh green beans are steamed and then canned with a clove of garlic and sprigs of fresh dill. You can substitute 1 teaspoon of dill seeds for the 2 sprigs of dill, if desired.
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These pickled jalapeno rings are delicious with nachos, sandwiches, salads, and more!