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Give a tender pork loin roast a spicy massage with caraway seeds, black pepper, salt and ground sage before roasting it to juicy perfection.
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Another white soda bread, this one features buttermilk and raisins, and a quick shake of caraway seeds on top.
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This fluffy quinoa tabbouleh salad is unusually delicious with the addition of tuna marinated in soy and lime, shiitake mushrooms cooked in dashi, and a pungent...
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Cubed potatoes are cooked with cumin, coriander, and green mango powder in this tasty Indian dish.
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The filling for these deviled eggs goes beyond the traditional flavor with the additions of horseradish sauce, curry powder, and poppy seeds.
cooking.nytimes.com
This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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Get Marinated Olives Recipe from Food Network
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For those looking to make pita bread out of Whole Wheat flour, this recipe will prove very useful. Most recipes seem to use part Whole Wheat, and mostly All-purpose...
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This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.
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Green peppers are stuffed with seasoned ground beef, rice, and onions and topped with mozzarella cheese and baked into a savory side dish.
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These falafels are made from garbanzo beans soaked overnight for a fresh flavor. They are blended with a variety of Middle Eastern-inspired spices and pan-fried to a perfect golden brown.
cooking.nytimes.com
Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the Louisiana Gulf If you can find shrimp from any of those places at those times of year, get enough for eating for several weeks, and make this marinated or pickled shrimp, which lasts that long There is a version of a recipe for this everywhere, over eons, including in Sciappi’s "The Works." His recipe is for a fish called gilthead, but the method and result are almost identical