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Get Christina's Peanut Brittle Pork Satay with Peanut Sauce Recipe from Food Network
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This is the rare recipe for which I think it important to look at the picture — this updated one, not an intimidating old one — before beginning A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious The leaves hold all the fillings, and the whole thing retains an odd calm beauty, the way a tree in bloom does.
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Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
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Greens get a boost from salty, sweet, spicy and creamy fixings.
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During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes After a short turn in a hot oven, the fish emerges with crisp, brown skin
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Get Chicken Satay with Peanut Sauce Recipe from Food Network
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Rice is slowly simmered with fresh dill, parsley and cilantro, along with fava beans and spices.
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This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food.
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Get Spanish Stuffed Bell Peppers Recipe from Food Network
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Subtly seasoned turkey sausage, blended with ground turkey, sauteed onion, garlic, and parsley makes these turkey burgers moist and flavorful.
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This recipe for simple braised leeks with thyme and parsley makes for an elegant side dish.
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This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.