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This version of a classic macaroni salad gets a little sweetness from sugar and tanginess from rice vinegar.
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The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins, and Marash red pepper flakes.
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Get Mediterranean Vinaigrette for Pasta Salad Recipe from Food Network
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A slow-cooked zippy tomato sauce thickened with tapioca and flavored with mustard and horseradish makes a nice, tangy sauce for your favorite meatballs. Just mix it all together and let the cooker do its thing.
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The spices in this dish give it a faint Moroccan quality.
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Turn your fresh zucchini into a great appetizer using breadcrumbs and Parmesan. Excellent served hot, but equally delicious prepared ahead of time and served at room temperature.
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Nothing says summer like juicy watermelon tossed with feta, onions, pine nuts, and fresh herbs.
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This chip/cracker dip is always the first thing to disappear at any party that I take it to. It's equally delicious with shrimp or crab.
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Savory bites of quinoa, eggs, zucchini, cheese, and ham are equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.
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Toss together black-eyed peas and assorted colorful vegetables, sprinkle with a balsamic vinaigrette, and enjoy!
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This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.
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Get Irish Potato Salad with Apples Recipe from Food Network