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The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
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Get Middle Eastern Chicken Burgers Recipe from Food Network
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Homemade black bean and avocado salsa is rolled inside a tortilla with cheese. For breakfast burritos, add an egg or two.
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Get GZ's Ultimate BLT Recipe from Food Network
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Greek quinoa salad made with feta cheese, Kalamata olives, tomatoes, and pine nuts is a filling, Mediterranean-inspired salad perfect for lunch or dinner.
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Get D'Abrigini Recipe from Food Network
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Get Porchetta and Polenta Recipe from Food Network
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Eggplant and pasta join to make this easy dish with an unforgettable spicy marinara sauce of fresh cherry tomatoes, red wine, and pancetta.
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Get Slow-Cooker Sauerbraten Recipe from Food Network
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Use Greek-Style Leg of Lamb for this salad featuring frisee, feta, and artichokes.
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Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.
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Get Breadsticks Recipe from Food Network