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cooking.nytimes.com
This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too Just be sure to use a good-quality vegetable stock, preferably one you’ve made yourself You can simmer the gravy up to five days ahead and store it in the fridge
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Get Lamb Chops with Cherry Mint Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Angel Hair Pasta with Fried Chili Flakes, Lemon and Arugula Recipe from Food Network
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Get Cucumber Blossom Fritter with Eggplant and Tahini Dipping Sauce Recipe from Food Network
www.allrecipes.com
This is a vegetable dish that can be served as an everyday dish or when you have company. Since it also contains pork and prawns, you can eat it as a one-pot meal.
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Get Cheesy Chile Muffins Recipe from Food Network
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This unique recipe gives the typical quesadilla a Middle Eastern twist. Its delicious for breakfast any time of the year. You can substitute other seasonal fruit or jam, such as plums, raspberries, or peaches.
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Get Grilled Lamb Kebabs with Tomatoes, Zucchini, and Yogurt Sauce Recipe from Food Network
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These decadent, fudgy cake pops are easy to make and won't fall apart in the chocolate coating like others.
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This beautiful red rice with spices and tomato sauce, easily made in an Instant Pot(R), is a wonderful side dish for any Mexican meal.