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Freshly boiled potatoes and eggs are folded together with a mayonnaise-based dressing loaded with pickles for a tangy and bold potato salad.
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Instead of the traditional ground beef and ketchup, this tasty loaf recipe uses salmon and a creamy mustard sauce for a lighter, more sophisticated version of the old family favorite.
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An easy recipe for a creamy radish dip with fresh dill and chives.
Ingredients: cream cheese, dill, chives
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Phyllo Onion and Dill Purses Recipe from Food Network
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This Momofuku Kirby cucumber pickle recipe from David Chang contains Kirby cucumbers, salt, and sugar.
Ingredients: plus, cucumbers, sugar, salt
cooking.nytimes.com
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal This can be served as a separate course or as a side dish.
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The magic in the simple egg salad is a splash of steak sauce.
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Ground bologna is sweetened with pickle relish for a great tasting spread!
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A classic red cabbage coleslaw recipe.