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Get Grilled Eggplant With Yogurt and Mint Recipe from Food Network
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This recipe is by Jacques Pepin and takes 30 minutes plus cooling times. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe features the natural pairing of lamb and Moroccan spices like cumin, coriander, mint, harissa, and fennel seeds.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this variation on chicken tikka masala, a Cornish hen is cooked in a slow cooker with coconut milk and tandoori masala seasoning.
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Get Falafel Recipe from Food Network
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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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"I use macadamia nuts two ways in this summery zucchini-and-peach salad: chopped, for crunch, and also pureed, to make a dairy-free cream," says chef Alyssa Gorelick.
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This fresh-tasting salad combines bulgur with the bright flavors of lemon juice and zest, mint, and parsley. A large bag of lemons, and the mint right outside the kitchen door inspired me to create this dish.
Ingredients: bulgur, water, olive oil, lemons, mint, parsley
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Get Baked Ziti Recipe from Food Network
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Get Cava Sangria Recipe from Food Network