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cooking.nytimes.com
This simple stovetop lamb stew is seasoned with only a pinch of saffron and a splash of wine, then showered with lots of chopped mint Once assembled, this fragrant stew takes only about an hour to cook It has a bright-flavored lightness that makes it ideal for these balmy evenings
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Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
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This recipe is based on a popular Japanese stewed dish called nikujaga (niku means meat; jaga means potato).Its home cooking at its best, the kind of food you want to eat when youre tired or in a funk or und
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A sophisticated cocktail recipe made with sherry, orange, gin, Lillet Blanc, and a dash of angostura bitters.
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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Get Far Out Farro Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Falafel Recipe from Food Network
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This good looking bread bowl appetizer is always popular at parties. A hollowed loaf of pumpernickel is filled with a simple spinach dip.
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Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
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Lots of flavor, and a nice change from just a regular burger. You can make these ahead of time and freeze them also. Serve on buns with all of your favorite toppings.
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Get Mussels in Spicy Red Sauce Recipe from Food Network