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cooking.nytimes.com
The Greeks serve this dish as a salad, and it’s one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa The authentic dish includes much more olive oil than this one
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Get Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Salad of Roasted Beets and Arugula with Blue Cheese Dressing Recipe from Food Network
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We like it hot and spicy, but to tame the heat, use only half a pickled cherry pepper.
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You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
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Get Onigiri (Rice Balls) Recipe from Food Network
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These deviled eggs are devilishly different: first of all, they are green - made with avocado - and topped with hot, pickled garlic cloves.
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Get Jalapeno-Stuffed Curly Dogs Recipe from Food Network
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Get Jalapeno-Cheddar Beer Bread Recipe from Food Network
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A recipe for a spicy Bloody Maria, a Bloody Mary made with tequila, tomato juice, horseradish, cayenne, pickled jalapeño, hot sauce, and celery seeds.
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Get Pimento Cheese Three Ways Recipe from Food Network