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cooking.nytimes.com
When people speak of Mediterranean food they are most often referring to that of Spain, southern France, Italy and Greece The conversation occasionally includes the Middle East, but rarely North Africa The primary reason for this is a lack of exposure, because often when people taste good North African food (no, it isn't all couscous), they become instant converts
www.allrecipes.com
This recipe can be baked as cookies or as a fruitcake. It combines the traditional fruitcake ingredients of dates, dried fruit and chopped nuts.
www.simplyrecipes.com
Basque-Style Chicken simmered in an easy sauce with roasted chili peppers, ham, tomatoes, garlic, and olives. Makes a warming, hearty dinner on a chilly night.
www.chowhound.com
This dish is good hot, at room temperature, as a side, or as part of an antipasto platter.
www.delish.com
Quick as can be, the dressing for this mixed green salad is easily whipped up in the blender.
www.delish.com
This salad calls for a trio of citrus, including navel oranges, which are meaty and slightly acidic. Feel free to try other varieties such as Cara Caras, which have a lovely pink flesh and delicate flavor. No matter what kind you choose, you'll get a big
www.foodnetwork.com
Get Roasted Winter Vegetables with Rosemary and Calamata Olives Recipe from Food Network
cooking.nytimes.com
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today Just wrap cocktail olives in a simple Cheddar dough and bake until golden Martini optional.
www.foodnetwork.com
Get Herb Spaetzle Recipe from Food Network
Ingredients: flour, eggs, milk, herbs
www.allrecipes.com
With just 15 minutes of prep, this wholesome breakfast-inspired pot pie recipe is perfect for breakfast for dinner (brinner).
www.allrecipes.com
This baby green salad is tossed with a warm Gorgonzola dressing, bacon, and toasted almonds.