Search Results (4,082 found)
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Beef, potatoes, tomatoes and onion seasoned with cumin, garlic salt, and green chiles.
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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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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
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Use dukkah as a crunchy coating for chicken and fish, or sprinkle it over salads along with a little sumac.
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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...
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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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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Salmon steaks are marinated in a tangy lime juice mixture, broiled, and served with lettuce, tomatoes, green onions and lime wedges. This recipe is great on the grill, too!
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
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This is a delicious dish you that is impressive enough to serve at dinner parties but simple enough to make for your family. Tender lamb steaks combine beautifully with the flavors of cumin, spinach, creamy potato and sweet red wine sauce.