Search Results (18,719 found)
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
www.simplyrecipes.com
Eggplant and roasted red pepper terrine recipe, with sliced eggplant, roasted red bell peppers, parsley, Brie or Mozzarella, in a fresh tomato sauce.
cooking.nytimes.com
A delicious salad that works equally well warm or at room temperature.
www.allrecipes.com
Broccoli and carrots are tossed with a blue cheese-based dressing for a different and colorful twist on the traditional slaw recipe. Bring to your next potluck or picnic!
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Get Pork with Plum Sauce Recipe from Food Network
www.delish.com
Bacon vinaigrette + yolk = the most satisfying salad you'll ever eat
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A flavorful dressing for a pasta salad. With the combination of mayo and olive oil, a light and creamy dressing is created that allows the flavor from the herbs to come through to provide a burst of flavor.
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Curry marries black Kalamata olives to produce a rich, distinctive deviled egg. Be sure to make enough: your guests will ask for more!
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This is great for a gourmet taste on a tight schedule. Red snapper is pan seared with an Asian-inspired sauce featuring ginger, green onions, and rice wine vinegar.
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Get Chicken With Mango Barbeque Sauce Recipe from Food Network
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Everything you love about spinach-artichoke dip sandwiched in a quesadilla.
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A tarragon infused vinegar and oil dressing with a smidgen of sugar, makes this classic spinach/bacon/egg salad just a bit different.