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Curry and nutmeg perfectly complement pumpkin in this light and savory pumpkin soup.
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I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
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Here's a twist on your usual Bloody Mary. This recipe makes 4 drinks to share with your brunch buddies. Prepare them the night before serving for optimum flavor.
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This sour cream dip is flavored with herbs and Beau Monde™ seasoning. It's terrific with potato chips or fresh veggies.
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Dill pickles are the secret ingredient in this deliciously different meatloaf.
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Get Lemon-Dill Potato Salad Recipe from Food Network
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Savory buttermilk scones made with goat cheese and chives.
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Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are a favorite at Karaköy Lokantasi, owned by husband and wife Oral Kurt and Aylin Okutan.
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The only thing that makes tortellini more delish: spicy shrimp.
Ingredients: cocktails, alcohol, soups, chocolate
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This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.
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In a salt brine with spices, pickling cucumbers take just a week or so to turn into crunchy, delicious pickles in this easy Chef John recipe.