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A very traditional Middle Eastern salad, flavored with sumac, an essential ingredient in Arabic cooking. It is so good and so simple you will wonder why you haven't made this before.
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Start your day of right by putting a bacon-twist on your paleo pancakes, because everything's better with bacon!
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This Filipino dessert is made with fresh cassava root (yucca) and coconut milk.
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Serve with breadsticks, crackers, country bread, or fresh vegetables.
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Mustard, lemon juice, and garlic layer the steak with flavor in as little as 10 minutes. You can also marinate the meat with these three ingredients up to a day ahead.
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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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A perfect light dish of cilantro pesto made with pine nuts and feta cheese with tagliatelli (wide fettucine) pasta.
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My Grandmother made this every year for Christmas when I was a kid.
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Corn tortillas are layered with a Mexican-inspired chicken and cheese mixture in this baked lasagna.
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Fresh mint, parsley, green onions, and cucumber are tossed with bulgur to make this great summer salad seasoned with ginger and coriander. The jumbo shrimp make it a meal!
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Beef meatballs flavored with ground ginger, simmered in a sweet pineapple sauce.