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This recipe features the natural pairing of lamb and Moroccan spices like cumin, coriander, mint, harissa, and fennel seeds.
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Susan Feniger's Street serves these savory bites as an appetizer or bar snack.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Everyone loves a good snack. Add some sesame seeds for a new kick to an old classic- the cracker.
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Get Clam Bake Recipe from Food Network
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When this recipe was created I was on a salsa binge. A friend asked me for the recipe and I didn't know. He bought the ingredients and I cooked while he measured...
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An easy, moist cake made with a mix. Poppy seeds are blended in and it's baked in a Bundt pan.
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
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An easy vegetarian curry with ginger, chiles, tomatoes, spices, and garlic. Serve hot in soup bowls, or over rice.
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Cumin seeds are fun to cook with, they come alive when you drop them in hot oil, and they impart a very special flavor to this rice. Use your imagination if you 'd like to add other tastes to this already tasty dish. Grated carrots, raisins, ginger or cinnamon would be nice.
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Get Spicy Cumin Fries Recipe from Food Network
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This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.