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A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
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An inspired breakfast treat! A jumble of my favorite foods (eggs, beans, cheese, salsa) make breakfast friendly!
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This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil It's the perfect treatment for almost any summer squash.
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Spring greens are tossed in a homemade shallot vinaigrette creating a light and refreshing salad for lunch or dinner.
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Crunchy toasted ramen noodles, almonds, and sesame seeds perk up this easy and different salad made with napa cabbage.
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Fresh spinach is topped with sweet red onion slices, salty feta cheese and tangy marinated artichoke hearts, then drizzled with marinade and baked in the oven until wilted.
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Get Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce Recipe from Food Network
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Get Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula Recipe from Food Network
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Get Slow Cooker Lasagna Recipe from Food Network
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Get Turkey-Pepperoni Burgers Recipe from Food Network
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Tomato and apple are the prominent flavors in this vegetarian soup seasoned with basil and thyme.
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A whole turkey is brushed and basted with a honey-butter glaze flavored with thyme, sage, and basil. It's the star of a holiday table.