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Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are a favorite at Karaköy Lokantasi, owned by husband and wife Oral Kurt and Aylin Okutan.
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Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
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New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.
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Get Quick Pickles Recipe from Food Network
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Get Tartar Sauce Recipe from Food Network
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Cottage cheese and fresh dill flavor these keto popovers made with gluten-free flour and a hint of xanthan gum.
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Red wine vinegar, dill, onion and garlic powder, and mustard blend to make this simple to prepare vinaigrette.
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Get 10,000 Island Dressing with Layered Salad Recipe from Food Network
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The key to this quick pickle recipe is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!