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cooking.nytimes.com
The flavor of roasted caramelized onions is a universal favorite that add sweetness and depth to countless recipes When grilled, the onions — and in this case shallots — take on a smoky char as well Here, they are served on top of thick labneh (strained Middle Eastern yogurt) to be eaten as a side or an unusual dip with grilled pita
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Get Gaio Mazio's Pork, ancient recipe from Giulio Cesare's time Recipe from Food Network
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This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
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Get Goat Cheese, Lentil and Brown Rice Rolls Recipe from Food Network
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The word “sage” is derived from the Latin word salvia, which means “safe, whole, healthy.” In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine It pairs perfectly here with potatoes and stands up well to garlic
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Get Roasted Cod with Lima Beans Recipe from Food Network
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Get Jicama Slaw Recipe from Food Network
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Cool, fresh, and versatile, this raita can be served as an accompaniment to almost any dish, snack, or meal.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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Cocoa powder, agave nectar, and fresh mint come together in this paleo-friendly chocolate mint syrup that is great with ice cream and coffee.
Ingredients: agave syrup, cocoa, mint
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Get Herbed Goat Cheese Dip Recipe from Food Network