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This Romanian salad, made with roasted eggplant, olive oil, yogurt, and onion, is a refreshing dish to serve with a slice of bread.
Ingredients: eggplants, canola oil, yogurt, salt, onion
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A heritage recipe, both simple and reliable: chicken in a batter of salt, pepper, flour and paprika, quickly fried in hot vegetable oil.
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Long strips of zucchini are basted with a rosemary-accented olive oil mixture and cooked on the grill in this recipe.
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Potatoes and celery are dressed with a vinegar and oil dressing and served with sour cream and sliced dill pickles.
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Thin slices of boneless beef short rib are briefly marinated in a sweet and hot marinade, then quickly seared in a hot skillet and served over steamed rice in this classic Korean dish.
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This recipe uses chopped apple and apple juice to make delicious apple muffins from scratch.
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This Mediterranean rice pilaf is sweetened with pistachios and raisins; it's a great side with lamb, chicken kebabs, or other meat dishes.
cooking.nytimes.com
This dish is based on the classic omelet of Spain, tortilla española In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index
Ingredients: potatoes, olive oil, red onion, eggs
cooking.nytimes.com
This recipe is by Bryan Miller and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Strikingly beautiful and pure of flavor, this refined plate of Spring Asparagus with Pea Flowers and Frozen Radish from chef Dan Hunter dazzles the eye as well...
www.delish.com
Gotham Bar and Grill's Alfred Portale created this recipe for an elegant version of rack of lamb.
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Mix up a savory combination of eggs, mushrooms, spinach, and cheeses in an oven-proof skillet and bake the crustless quiche right in the skillet. Jalapeno yogurt cheese adds creaminess and a hint of spice.