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cooking.nytimes.com
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
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Gluten-free lemon cupcakes receive double the lemon flavor from lemon juice and lemon zest in the batter.
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Get Shrimp Kebabs with Lentil-Herb Salad Recipe from Food Network
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Jim German juices bing cherries from the orchard owned by the famous Cayuse winery, then blends the juice with gin, bitters, and a touch of sparkling wine.
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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Get All-Crust Sheet-Pan Lasagna Recipe from Food Network
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A classic warm German potato salad with bacon recipe, with a modern twist. You will need Yukon gold potatoes and fresh marjoram and dill for this recipe.