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These crispy orange pizzelle are flavored with orange zest and triple sec for a bright twist on the classic Italian holiday cookies.
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These cinnamon-raisin yogurt biscuits are a cross between cinnamon rolls and biscuits and will make everyone happy.
cooking.nytimes.com
This soup started life as quite a different thing I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that it was the scented broth I loved the most So I cut to the chase
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The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
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This dish is absolutely delicious, and healthy.
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Get Lebanese Lentils, Rice and Caramelized Onions (Mujadara) Recipe from Food Network
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This recipe was a dinner party experiment that went very, very right. I used chard from the local farm we joined and black lentils I had in the pantry. Chard...
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This fruity and fizzy sangria with white wine, pineapple juice, and citrus fruit is a great make-ahead drink.
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This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Espresso Martini Recipe from Food Network
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Simple and healthy, Beet and Avocado salad, sprinkled with pistachios and drizzled with a citrusy vinaigrette!
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This hearty, flavorful soup of root vegetables and lentils is perfect for chilly fall nights, and it makes your house smell heavenly! The golden beets give it a unique pop of flavor.