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Get Creamy Veggie Dip 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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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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Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
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This recipe for garlic, herb, and Pecorino cheese pesto comes from a poem attributed to the first-century B.C.E. poet Virgil.
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Pasta in pie form? We'll take a slice of that.
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Get Lobster Salad in Endive Recipe from Food Network
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An aromatic simmer of garlic, tomatoes and parsley in olive oil and butter forms the base for this sensationally easy pasta dish. Add canned clams at the last minute and toss with freshly boiled linguine pasta.
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Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
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Tilapia fillets are bathed in lemon juice and melted butter, seasoned with garlic and parsley, and baked to flaky perfection.
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Egg Casserole with Spaghetti Squash from Kristin Donnelly's cookbook, Modern Potluck