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To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants.
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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
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Get Classic Hummus with Fried Chickpeas and Parsley Oil Recipe from Food Network
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Authentic Mexican birria tacos, Jalisco-style, made with braised beef roast in a fragrant 3-chile sauce.
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Paneer floats in a perfectly seasoned, creamy sauce in this traditional Indian recipe for paneer tikka masala.
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When you think of stuffed peppers, you usually are thinking of bell peppers. This recipe fills poblano peppers with chorizo, rice, and taco sauce for a spicier version of a classic dish.
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Make a quick, delicious salad with leftover rotisserie chicken, some fruit, nuts, and a tangy mayo-mustard dressing. Perfect over mixed greens.
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Leftover ham bones are a perfect addition to potato and corn chowder in the slow cooker for a warm and comforting weeknight dinner.
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Get Turkey and Corn Meatballs with Roasted Pepper Sauce Recipe from Food Network
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Spiced with cinnamon, cumin, and coriander, and served with a minty yogurt dipping sauce, these meatballs are an impressive appetizer.
cooking.nytimes.com
Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.
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Paula Wolfert visited the kitchens of Dar Yacout, where the cooks still use charcoal fires to make dishes like lush and smoky roasted-eggplant salad.