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Get New England Clam Chowder Kissed by Manhattan Recipe from Food Network
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This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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Get Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette Recipe from Food Network
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Get Pan Seared Wild Rockfish and Soft Shell Crab Tempura with Ginger and Yuzu Glaze, Cucumber and Toasted Nori Recipe from Food Network
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This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.