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cooking.nytimes.com
Festive dishes in Israel and throughout the Middle East often include rice and lamb This magnificent recipe, topped with a bright pomegranate and fennel relish, is the Israeli chef Erez Komarovsky's twist on an ancient, labor-intensive classic of individual stuffed chard, cabbage or grape leaves, symbolizing the plenty of the fall harvest It is perfect for Rosh Hashana or any seasonal holiday gathering
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In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.
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Maraschino cherries and chocolate chips are folded into this prize-winning 3-layer Black Forest cake sure to be a crowd-pleaser at a party.
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Zoodles are a gluten-free alternative to rice noodles in this fragrant slow cooker pho made with chicken breast, bean sprouts, and bok choy.
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This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
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Chicken, ginger, and fresh vegetables are mixed with egg noodles in a peanut-based sauce in this easy Thai-inspired dinner entree for two.
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If you can't decide between a cake or a brownie, this brownie cake topped with chocolate frosting and caramel is the perfect compromise.