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Hawaij, a Yemenite curry blend, makes a delicious, fragrant, and beautiful vegetable soup.
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This chicken breast marinated in a savory yogurt can be served in shawarma sandwiches for lunch or as an entree at a Lebanese dinner.
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Get Fajita Butterfly Shrimp with Cilantro Rice Recipe from Food Network
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Pear and pork team up in this great fall dish.
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Broccoli florets, crumbled bacon, red and green grapes, raisins, and slivered almonds are all tossed in a creamy dressing for a delicious broccoli salad.
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Get Pheasant with Cranberry Honey Recipe from Food Network
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A simple light and sweet salad with goat cheese, dried cherries and walnuts. This dish reminds me of being on the beach.
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When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Chef Ryan Becze pairs homemade sweet-and-spicy tomato jam with salty, sizzling grilled bacon to create this memorable party appetizer.
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Get Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo Recipe from Food Network