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Harissa is a popular spicy condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and is widely in Tunisian cuisine.
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This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious and super simple to make! This is the stuffing to make if you're looking for simplicity in your stuffing. You can use either fresh or stale bread in this recipe.
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Use this recipe to make Martha's Cranberry, Almond, and Cinnamon Tart.
Ingredients: flour, sugar, salt, butter, egg yolk, water
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Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.
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This rendition of Indian naan bread calls for yogurt and kalonji, an exotic spice you may have to search for in specialty shops.
Ingredients: water, yeast, sugar, flour, salt, ghee, yogurt
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A classic flaky pie dough recipe that bakes into a perfect pie crust.
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My garden is over run by cucumbers—in fact, we have a total cucumber infestation, so I am busy pickling away. This recipe for Dill Pickles is one of my...
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If you have ever wanted to make your own fresh pasta, this easy recipe shows how semolina flour, salt and water are kneaded into a simple dough, then rolled and cut into shapes. Durum semolina flour may be found at specialty grocers.
Ingredients: noodles, semolina flour, salt, water
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A perfect addition to any Middle Eastern feast.
Ingredients: water, olive oil, flour, salt, za atar
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This recipe, made for kids, is a fruity-good drink. Raspberry juice is blended with raspberry sherbet and carbonated water. You can try cranberry-raspberry, or apple-raspberry juice!
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Recipe By: Grace Parisi Servings: 6 first course servings