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cooking.nytimes.com
This recipe, adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article It is packed with fragrant dill and cilantro, and studded with feta The fritters would go well with smoked salmon and a little yogurt, or a garlicky spread of beets, dill, walnuts and horseradish that pulls from the Ashkenazi tradition
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A recipe for a vegetarian version of the popular stir-fried Thai noodle dish.
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An easy chocolate mousse pie recipe with a crunchy chocolate crust, rich mousse filling, and sweet whipped cream topping.
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Get Chili-Stuffed Deviled Eggs Recipe from Food Network
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Get Caribbean-Style Burger with Jerk Ketchup and Beer Battered Onions Recipe from Food Network
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Get Chocolate Pear Pouches Recipe from Food Network
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Get Granny's Old Fashioned Pudding Cake Vigilante Recipe from Food Network
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Pull out your spice drawer and get ready, because there are a heap of herbs and spices in this one: garlic powder, onion powder, mustard powder, coriander, savory, thyme, basil, bay leaves, cumin and brown sugar. Rub on the meat, chill overnight and grill.
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Get Slow-Cooker Pulled Pork Sandwiches Recipe from Food Network
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This is one of my mom's favorite cookies that she made quite often. Mom had lots of family and friends over and they always had these cookies on hand with tea.
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Toasted almonds and ramen noodles are tossed in a creamy dressing for an addictive summer salad.