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Chenin Blancs perfect match. Recipe By: Marcia Kiesel
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Oats are simmered with saffron and cardamom in this savory porridge that is ready in less than 30 minutes and can be breakfast or dinner.
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A simple vegetable stir-fry served over fluffy bulgur wheat. Toasted cumin adds subtle tones to this quick, simple meal. Basil and tart kumquats bring the flavors to a bright, exciting finish!
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Use winter's crop of fresh tangerines to make this sweet and tangy martini.
Ingredients: tangerine juice, vodka, liqueur
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A non-alcoholic drink with chocolate syrup, milk and carbonated water.
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Fragrant basmati rice is cooked with peanuts, green peas, and a little turmeric.
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Sugar, flour, salt, water and a sprinkling of nutmeg is all you need for this easy-to-make pie. Stir them together, pour the filling into a prepared pie crust, and bake it for 45 minutes to get a nice, sweet pie.
Ingredients: pie shell, sugar, flour, salt, water, nutmeg
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Enjoy this authentic Hungarian goulash, made with beef, onions, and Hungarian paprika, with a slice of rustic bread.
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Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn.
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These red bell peppers stuffed with lean ground turkey and brown basmati rice make a guilt-free weeknight family meal.
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Get Carrot Cake Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.