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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Simply delicious, fast, and easy, this spicy-sweet Korean shrimp recipe uses a homemade soy marinade that also creates a thick, shiny glaze.
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These crescent-shaped and floral-scented almond cookies are popular all over North Africa, from Morocco to Tunisia. A unique and decadent treat!
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These falafels are made from garbanzo beans soaked overnight for a fresh flavor. They are blended with a variety of Middle Eastern-inspired spices and pan-fried to a perfect golden brown.
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Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.
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Get Stuffed Peppers Recipe from Food Network
www.delish.com
Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.
www.chowhound.com
This savory granola recipe contains rye flakes, pumpkin seeds, Parmesan cheese, and mustard seeds.
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.