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This recipe is by Glenn Collins. Tell us what you think of it at The New York Times - Dining - Food.
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Invited to a party and don't know what to bring? Don't fret! Your host will be all smiles when you show up with a bowl of this Vodka Sangria.
cooking.nytimes.com
The spicing here is the same as one used in a popular Egyptian lentil salad The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
cooking.nytimes.com
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven Ask your butcher for front quarter of lamb (also called a half bone-on chuck)
cooking.nytimes.com
Socca is street food in Nice, in the South of France This Los Angeles version, served at the restaurant Sqirl, makes it a meal by adding shredded vegetables to the chickpea pancake and tops it with greens and creamy labneh This recipe calls for carrots, winter squash (Sqirl generally uses kabocha) or zucchini — pick one and proceed
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Get Sweet Pepper Pickles Recipe from Food Network
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Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.
www.chowhound.com
A simple mix of sesame seeds and salt.
Ingredients: salt, sesame seeds
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Rib eye steaks marinate in orange juice, toasted cumin seeds, and a few other seasonings before hitting the grill briefly for delicious, flavorful seared meat.
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Scandinavia’s well-known and -loved herb-infused spirit.
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The best of both worlds, this flavorful margarita-martini concoction has elements of both popular drinks.