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cooking.nytimes.com
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory
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Get Quick Chicken Mole in Tortillas Recipe from Food Network
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Get Grilled Swordfish with Grilled Caponata Recipe from Food Network
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Get Roasted Tomatillo and Beef Nachos Recipe from Food Network
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Get Gluten-Free Cookies-n-Cream Waffles Recipe from Food Network
cooking.nytimes.com
If greens, raisins, nuts and grains of rice all symbolize prosperity, then you’ll do well to make this recipe for your New Year’s Eve party Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering The filling is a typical Greek dolmades filling.
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Oh, we know: You’ve got a meat loaf recipe already, but you can never have too many.
cooking.nytimes.com
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions I like to serve this with noodles, or over thick slices of country bread
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Shrimp Oogie is something I kind of winged after my stepdad explained it to me over the phone. It's a modification of a dish at Uglaciks in New Orleans. I've...
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Get Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons Recipe from Food Network
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Get Oat and Chia Seed Pancakes with Mango, Pineapple and Kiwi Recipe from Food Network
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Get Waldorf Chicken Salad Panini Recipe from Food Network