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cooking.nytimes.com
Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants Fresh purslane, a slightly sour green succulent plant, is also traditional to the dish
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Get Citrus Shrimp Salad Recipe from Food Network
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Get Decadent Chocolate Cake Recipe from Food Network
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This ruby-red cake is the signature dessert of a really good friend of mine, she gave me permission to share it with you. This cake is beautiful and with its...
cooking.nytimes.com
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
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Delicious autum soup. Spicy, not for the faint of heart. Recipe is great with homemade gruyere crackers rolled in poppyseed. Looks spectacular in white dishes...
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Get Herbed Ricotta Bruschettas Recipe from Food Network
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Chicken and corn chowder is thickened with cornstarch and Cheddar cheese for a warm and comforting soup.
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Get Red Velvet Mini Cupcakes Recipe from Food Network
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Get TURKEY CHILI Recipe from Food Network
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Thinly sliced Brussels sprouts sautéed with lemon zest and juice are folded into creamy risotto with plumped dried figs.
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A quick, easy grilled pork chop recipe with Tuscan flavors. The chops are drizzled with balsamic vinaigrette and served on a cannellini bean salad.