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This is a unique salad with a Greek flair to it, but without the pungency of feta. Green pepper sauce and anise seed make this dish wonderfully delicious and unique.
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Think of this as chafing-dish pizza without the dough! Five minutes in the microwave and you've got an appetizer on the table.
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For a main-course salad, Cellar Door Cafe chef Charlie Parker concocted this unexpectedly delicious combination of turnips, oranges, and hazelnuts.
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The flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce.
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Grilled shrimp with an Italian tomato salsa of fresh, uncooked tomatoes, black olives, garlic and parsley.
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This is an olive dip that makes for a great appetizer or to serve as a topping on meat.
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Get Horseradish and Garlic Prime Rib Recipe from Food Network
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This recipe is by Elaine Louie and takes 2 1/2 hours, plus chilling and defrosting.. Tell us what you think of it at The New York Times - Dining - Food.
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Salami, ham, tapenade, mozzarella cheese, and provolone cheese are tossed together with pasta creating a muffaletta pasta salad.
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Spread your bread with the earthy flavors of the Italian countryside. Cream cheese, garlic, artichoke hearts, olives, green onions, sun-dried tomatoes, parsley and chives all converge to make a rich and colorful appetizer.
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Get Tilapia With Hash Browns Recipe from Food Network
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Get Greek Salad Layered Dip Recipe from Food Network