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cooking.nytimes.com
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well
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A lively take on the potato salad standby, the salty soppressata offers a wonderful contrast to the creamy mildness of potatoes and mozzarella.
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It's a fried cheeseburger—what more do we have to say?
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Egg Casserole with Spaghetti Squash from Kristin Donnelly's cookbook, Modern Potluck
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Get Mediterranean Chicken Skillet Recipe from Food Network
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Get Orzo Salad With Shrimp and Feta Recipe from Food Network
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A healthy warm German potato and cucumber salad with fresh dill.
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Get Buffalo Chicken-Stuffed Garlic Bread Recipe from Food Network
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A quick and easy recipe for an ultra-thin crust pizza topped with onions, mushrooms, and ricotta cheese. Uses flour tortillas as the pizza base.
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Get Chicken and Dumplings Recipe from Food Network
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Get Spicy Red Curry Chicken and Rice Recipe from Food Network
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We'll take this crazy flavorful, vegan dish over a roast chicken any day.