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Get Falafel Recipe from Food Network
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Whether you can't get enough cilantro or you just want something different, this cold tabouli salad made with cilantro instead of mint is for you.
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In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts In the authentic version, a generous amount of melted butter would be drizzled over the top before baking I have substituted a moderate amount of olive oil for the butter.
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A thick, deep-red seasoning best rubbed on chicken, pork, fish, or seafood, to which it imparts a deep-red color and warm, mild flavor.
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This is quick and delicious! Eat the cauliflower with plenty of naan or rice; it's especially delicious with a side of plain yogurt!
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Chili's breaking up with cornbread and we aren't mad about it.
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Roasted poblano peppers add depth and spice to this chunky corn chowder with potatoes and fresh corn that's perfect for a chilly night.
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Make your own Herbes de Provence rather than paying for someone else to do it. It goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
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Pastrami is a Romanian specialty adapted from Turkish basturma.
cooking.nytimes.com
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity Once opened, it will last for years in your pantry
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Get Grouper Ceviche with Jicama and Avocado Slaw Recipe from Food Network