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cooking.nytimes.com
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets The salad is adapted from a recipe by the cookbook author Clifford Wright.
cooking.nytimes.com
Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
www.delish.com
A perfect weeknight meal. I make this at least once a week because somehow I have gotten my kids to love this too. It's probably the tomato-ey sauce.
www.foodnetwork.com
Get Crabmeat Fondue Recipe from Food Network
www.delish.com
The use of oregano, thyme, and rosemary make this lamb not only fragrant, but full of flavor.
www.delish.com
Spicy grilled shrimp pair perfectly with a fresh, fruity, and summery chilled gazpacho.
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Get Penne with Shrimp and Herbed Cream Sauce Recipe from Food Network
www.allrecipes.com
Freshly fried pita bread, lettuce, peppers, onion, tomato, cucumber, and feta cheese are topped with mint and and a lemony dressing in this traditional fattoush salad.