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Get Shop it Don't Chop it Stir-Fry Recipe from Food Network
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Ok...so my mother would just kill me if she knew I made our family recipe for Choereg public. But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem. You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices. Please do not omit it, as this is what gives it its distinctive flavour and aroma.
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Get Galettes Sucrees Recipe from Food Network
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Cabbage and potatoes are flavored with an array of aromatic Indian spices for a refreshing vegetable side dish.
cooking.nytimes.com
The beauty of a soup like this — other than its bone-warming properties — is that you don’t need a recipe You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.
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Get Grilled Chicken with Basil Dressing Recipe from Food Network
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Ground cumin, chile peppers and ginger are stirred into a hot mixture of tomatoes, crushed pineapple and water. This is when your kitchen begins to smell wonderful. Add a bit of cilantro, lime juice and golden-roasted cumin seeds. Soup for four.
www.delish.com
Turn the Chinese takeout favorite into a chicken wing and you'll regret NOTHING. Don't skip the sesame seeds; you want that crunch.
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Lemon lovers will delight in this moist, delicious, and easy Bundt® cake!
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Deli roast beef simmers in a tangy tomato sauce and is served on toasted hamburger buns to make tasty, family-pleasing sandwiches.
cooking.nytimes.com
This recipe is by Debbie Lee and takes 3 to 7 days. Tell us what you think of it at The New York Times - Dining - Food.
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A boneless leg of lamb is butterflied, rolled up around a spinach and goat cheese stuffing, and roasted to savory perfection to make a magnificent main dish that's fit for a formal dinner or that special holiday meal.