Search Results (20,536 found)
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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.
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This vegetarian lasagna is layered with spinach, mushrooms, and zucchini, along with ricotta, Parmesan, and mozzarella cheeses and a homemade tomato sauce.
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Bright green, red, and yellow peppers are lightly cooked with fresh asparagus and spinach, then served with a browned chicken breast topped with a sweet, simple balsamic sauce.
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These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.
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Bake cod fillets with a savory topping of herbed Boursin cheese, diced tomatoes seasoned with garlic, onions, and peppers, and Parmesan cheese, and enjoy a fast and easy seafood dish.
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This pan-grilled swordfish is served with an arugula pesto. It's definitely worth trying!
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This quick and easy Spanish rice uses instant rice, vegetable juice, and taco seasoning for a spicy side dish.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Short on time? Five ingredients and four steps make this dish of chicken in a creamy sauce easy and delicious.
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This is the recipe of Korean-style seaweed soup. It's a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding.