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cooking.nytimes.com
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal This can be served as a separate course or as a side dish.
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Fill a colorful bell pepper with this creamy, spicy dip and watch the crackers and carrot sticks disappear! Mayonnaise and sour cream are perked up with dill, onion, Worcestershire sauce, parsley and hot pepper sauce.
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Like a Greek salad on a stick!
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A creamy mixture flavored with onion is spread on white bread and rolled with a crisp baby dill pickle.
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Get Fermented Dill Pickles Recipe from Food Network
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Dill pickle juice gives this tartar sauce a tangy flavor.
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Oyster crackers coated in ranch dressing mix and herbs are perfect for topping salads!
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This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
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Get Rainbow Deviled Eggs Recipe from Food Network
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Make homemade pickles the old-fashioned way, using brine fermentation harnessing the probiotic power of beneficial lactobacilli cultures.
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Mozzarella sticks are so much better when pickles are involved