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This Greek-style salad made with farro, an ancient Mediterranean grain, is a nice alternative to pasta salad.
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Oven-fried eggplant is a baked version of family-friendly dish with a breading of eggs, Parmesan cheese, and bread crumbs seasoned your way.
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New York cheesecake’s Greek cousin.
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This recipe is by Merrill Stubbs and takes 30 minutes, plus several hours' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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Cochinita Pibil is a Mexican pulled pork version, where pork shoulder is cooked in a spicy sauce made with annatto paste and orange juice.
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This Mexican-style 'gravy' is a delicious accompaniment for your burritos, tortilla chips, or whatever you think needs a touch of chili powder and oregano.
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Orzo is a pasta, shaped a bit like a long fat grain of rice. It makes a great alternative to rice, cooks in half the time, and is delicious hot, cold or at room...
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Submarine sandwiches with shredded pork sirloin, provolone cheese and fresh herbs are baked until hot and cheese is melted. Great recipe for the slow cooker!
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Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna.
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Take a bite of the Mediterranean.
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Get your chopsticks ready!
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