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I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices — coriander, cumin and caraway — are always present in the classic Tunisian spice mix called tabil It is inspired by the Tunisian tagines I make to serve with couscous, but I served this instead with whole grain flatbread Since my version is vegetarian, I cooked the onions and fennel in olive oil before adding them to the beans so the dish would have a bit of fat and the vegetables would have more flavor.
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Get Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs Recipe from Food Network
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Get Pulled Pork Sliders Recipe from Food Network
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Who doesn't like pepperoni pizza and beer? Here, that low-key Friday night combination is turned on its head. This dish combines a classic starter with a spin...
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A classic warm German potato salad with bacon recipe, with a modern twist. You will need Yukon gold potatoes and fresh marjoram and dill for this recipe.
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Get Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce Recipe from Food Network
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Get Meatloaf Is the Way to My Heart As Long As It Has Kick and Potatoes Are Around Recipe from Food Network
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.