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Get Seared Acorn Squash with Tahini Sauce and Walnut-Parsley Pesto Recipe from Food Network
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Canned tomatoes, roasted red peppers, walnuts and spices create a spicy Eastern Mediterranean sauce that perfectly complements pan-seared lamb chops.
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This Persian zeytoon parvardeh, a green olive dip with pomegranate molasses, fresh herbs, and lemon juice, tastes great with pita bread.
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Orange juice, goji berries, and fresh ginger are blended together in this quick and easy smoothie with the right amount of kick.
Ingredients: orange juice, ginger
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This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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This red-wine punch with peach brandy, blackberry brandy, orange juice, and pomegranate liqueur is a super fruity version of sangria.
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An easy seasonal fruit dessert that can be served with a cheese selection.
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This recipe calls for gin to chill overnight with lemon, lime, and orange slices before being mixed with white wine, orange juice, cranberry juice concentrate, tonic water, and pomegranate seeds for a fruity sangria that is sure to please your party guests.
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This recipe is by Jonathan Reynolds and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A healthy breakfast recipe with layers of dates, chopped pear, plain yogurt, pomegranate seeds, and honey.
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Get Kabocha Squash and Shiitake Wontons with Pomegranate-Vinegar Syrup Recipe from Food Network
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Get Fried Crispy Brain with Marrow Cream Recipe from Food Network