Search Results (906 found)
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Carrots with Almonds and Olives Recipe from Food Network
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Get Roasted Whole Black Bass Recipe from Food Network
www.chowhound.com
This recipe features the natural pairing of lamb and Moroccan spices like cumin, coriander, mint, harissa, and fennel seeds.
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A traditional blend of herbs found in French, and especially Provençal, cooking.
www.allrecipes.com
An elegant tomato bisque combines the flavors of fresh basil with anise liqueur and fennel seed. It's delicious as a soup or even ladled over hot cooked pasta.
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Combine ground lamb with cumin, coriander, cinnamon, turmeric, garlic, and harissa sauce for a spicy, Merguez-style sausage perfect for burgers, breakfast, or any meal.
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Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
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This is an East Indian sweet tamarind chutney.