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An easy recipe for a condiment made with olives, anchovies, capers, herbs, Dijon mustard, and lemon juice.
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Crisp butterhead lettuce leaves are used to wrap up delicious gochujang-butter shrimp in this umami-packed appetizer recipe.
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This breadstick has a particularly satisfying crunch I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.
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A refreshing and light alternative to lemonade. A syrup made with pineapple juice and lemon juice is mixed with carbonated water over ice.
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Rustic, hearty, thick bread soup with onions, chard, mushrooms, thick Italian or French loaf bread, and Parmesan.
cooking.nytimes.com
For an impressive dessert, try these flaky phyllo pastries, which are not at all difficult to make Form little packages of phyllo leaves brushed with butter, add a smear of sweetened ricotta and top them with ripe figs cut into star shapes Lightly sugared, baked and drizzled with honey, they are a cross-cultural pleasure, almost like a French tartlet, but with Middle Eastern undertones
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So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.
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Lemon and dinosaur kale brighten up these lentils for a warm and zesty meal. Serve with a crusty baguette.
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Spinach, tomatoes, and feta cheese are the headliners in this gluten-free quinoa salad that is a great alternative to rice or pasta.
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This is a very filling pizza that my husband loves. My mom and dad use to make it when I was young, and it was always a treat.
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Ever had a Croque-Madame? This is a classic French ham and grilled cheese sandwich, topped with a fried egg! Great for an easy lunch or dinner.