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Crepes are loaded with protein thanks to the addition of egg whites, milk, and Greek yogurt and are a quick and easy breakfast that will keep you full until lunchtime.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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Roast healthy kale with extra-virgin olive oil and garlic until it's crunchy for an alternative to packaged, dehydrated veggie chips.
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Airy and elegant, these individual desserts surprise with the tang of red grapefruit and fresh ginger.
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The flavor of roasted caramelized onions is a universal favorite that add sweetness and depth to countless recipes When grilled, the onions — and in this case shallots — take on a smoky char as well Here, they are served on top of thick labneh (strained Middle Eastern yogurt) to be eaten as a side or an unusual dip with grilled pita
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A delicious, homemade version of the new yogurt and cream cheese spreads in the grocery store. If Greek yogurt is not available, hang your yogurt in a cheesecloth over the sink to drain overnight.
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Chefs Bowman Brown and Viet Pham of Salt Lake City's Forage make this creamy, tangy porridge from sweet peas and yogurt.
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This Greek cheese pie is made with layers of crispy phyllo dough and a filling of feta and Kefalotiri cheeses. If you can't find Kefalotiri, you can use Parmesan cheese.
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The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt, and chopped herbs.