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Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, “Jerusalem.” Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
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This is one of my favorite 'stand by' recipes. I keep the ingredients on hand to make a quick, delicious, satisfying meal.
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This easy and fresh-tasting take on a classic gefilte fish recipe will brighten up the Passover table.
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A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.
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Traditional chicken noodle soup is refreshed with lemon juice, ginger and herbs for flavor the whole family will enjoy.
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You'll love the lemony butter sauce on this killer chicken pasta.
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Get Summer Fruit Crostata Recipe from Food Network
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Two different types of peas, along with radishes and a dill vinaigrette, give this salad a fresh spring flavor. Vary the mix of peas as you wish; maybe you like snow peas better than sugar snaps?
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Get Kona Mango Cream Pie Recipe from Food Network
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A potent mayonnaise-based dressing, extra-large croutons and thin strips of red chile give this salad a kick.
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Get Chile con Queso Recipe from Food Network