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This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here
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Ethiopian-style bread salad using injera, a flat bread
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Thin slices of short rib marinated in a sweet sesame sauce and grilled until lightly charred and crispy.
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Get Orange-Scented Chilled Tomato Soup Recipe from Food Network
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
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Ketchup, a Western ingredient that has been adopted by the Japanese, helps form a sweet glaze on both the mushrooms and tofu.
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Enjoy this Chicken with spiced tomato couscous recipe with ingredients and easy step-by-step directions from Chowhound.
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Chopped deli ham and strips of cheese create layers of flavor in this baked egg casserole.
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Make this a few days before you need it, for the flavors to develop. Use it to baste chicken pieces or pork spare ribs just before they have finished cooking utterly delicious.
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Red peppers stuffed with ground turkey, quinoa, mushrooms, and tomato sauce, topped with melted Cheddar cheese make a great family meal.
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Get Black Bean Burgers Recipe from Food Network
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Michael Zee's recipe for the Middle Eastern breakfast dish, Fatteh.