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A dish that's popular in throughout the Middle East combines thinly sliced roast beef with a fragrant, spicy sauce starring cinnamon, allspice, cardamom. To serve, the meat is layered in pita rounds and topped with a fresh parsley mixture, chopped tomatoes, and savory tahini sauce.
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
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Honey wheat bread only has a few ingredients and is simple to make, thanks to your trusty bread machine.
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A sauce made with brown sugar, soy sauce, ginger, garlic, and honey is baked onto chicken wings for a sweet and sticky meal sure to please everyone.
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Your kids will be amazed by this stacked chocolate volcano cake that appears to be erupting with orange marshmallow fluff and candy lava.
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A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
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The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie.
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Basa fish fillets are pan fried and served on a bed of rice with a spicy tomatillo sauce. Enjoy with your favorite ice cold beverage. Buen Apetito!
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Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy rigatoni pasta recipe with a sauce of cooked tomatoes and onion with butter. The original is from Marcella Hazan's son, Giuliano.