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Get Cinnamon Oatmeal Pancakes with Honey Apple Compote Recipe from Food Network
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Get Rustic Pear Tart Recipe from Food Network
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A classic eggplant dip with a perfect balance of seasonings, Chef John's Baba Ghanoush is great for a summer party. Serve with pita chips and fresh veggies.
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Tempeh is topped with Buffalo sauce, blue cheese, and celery in these pita pocket sliders that will delight vegetarians at your next party.
cooking.nytimes.com
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture
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Get Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa Recipe from Food Network
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The Greeks serve this dish as a salad, and it’s one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa The authentic dish includes much more olive oil than this one
www.simplyrecipes.com
Greek Chicken Skewers (a.k.a. Souvlaki!) served with warm flatbread and tangy yogurt sauce. A simple and healthy weeknight meal. Cook on a grill or indoors on the stovetop.
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Get Frozen Banana Yogurt with Peanut Butter and Chocolate-Hazelnut Swirl Recipe from Food Network
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One in ten meals are eaten on the run, according to the Institute of Food Technologists®; and the arrival of summer means even more activities for time-starved...
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The perfect ending to the holiday turkey is this Greek-inspired sandwich served in a warmed pita. It is filled with lettuce, tomatoes, and turkey, and topped with a homemade cucumber sauce.
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Recipe for Grilled Leg of Lamb with Minted Yogurt, Cucumbers, and Olives, as seen in the April 2009 issue of 'O, The Oprah Magazine.'