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Artichokes cooked with olive oil and lemon.
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This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Whole Black Bass Recipe from Food Network
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This recipe features the natural pairing of lamb and Moroccan spices like cumin, coriander, mint, harissa, and fennel seeds.
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A traditional blend of herbs found in French, and especially Provençal, cooking.
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Get Marinated Salumi Sandwich Recipe from Food Network
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Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.
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An elegant tomato bisque combines the flavors of fresh basil with anise liqueur and fennel seed. It's delicious as a soup or even ladled over hot cooked pasta.
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Combine ground lamb with cumin, coriander, cinnamon, turmeric, garlic, and harissa sauce for a spicy, Merguez-style sausage perfect for burgers, breakfast, or any meal.