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This light salad of Lebanese origin is a big favorite. Crunchy fried pita chips add delightful taste and texture. And a lemon and white wine vinegar dressing makes a snappy, light lunch or dinner.
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Get Victor's 1959 Cafe - Picadillo and Creole Sauce Recipe from Food Network
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A delicious recipe for savory hand-held pies filled with picadillo, a Latin American ground beef filling with bell peppers, green olives, and dried currants.
cooking.nytimes.com
The market tomatoes, green beans, peppers, cucumbers and lettuces were irresistible, and we would have been happy to dine on this iconic Provençal salad every day I’m making the anchovies optional in this recipe, but they are always included in the authentic salade niçoise.
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Chef John produces melt-in-your-mouth, tender results in his version of Lion's Head meatballs, the Chinese dish that's simmered in a savory broth with vegetables.
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Get Crown Roast of Pork with Cornbread Hominy Stuffing and Chili Gravy Recipe from Food Network
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Get Fennel Seared Swordfish with Smoked Tomato Butter, Yukon Hash and Bottarga Citrus Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.