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cooking.nytimes.com
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
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Spain meets Italy in this lively combination of pasta and zesty gazpacho.
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Get Cheesy Hot Dogs with Pickle-Pepper Relish Recipe from Food Network
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Green Goddess dressing a mix of mayonnaise, sour cream, herbs, anchovies, and lemon was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess.
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Get Tempura Wall-Eye Pike with Spicy Remoulade Recipe from Food Network
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Salmon simmers with olive oil, fresh asparagus, garlic, and a hint of lemon, then is served with penne pasta and a rich and creamy Parmesan cheese sauce.
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Celery, carrots, and bell peppers add plenty of crunch and color to this tasty potato salad.
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A hearty ham and potato soup made in the slow cooker is a great way to use up holiday ham leftovers.
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Get Tomatoes Stuffed with Lamb and Rice (Yemistes Domates me Rizi) Recipe from Food Network
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Get Bifteki Burger Sandwich Recipe from Food Network
cooking.nytimes.com
The combination of white rice and black beans is a Cuban staple Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí
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Get Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs Recipe from Food Network