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This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini While it’s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
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Korean potato salad is made with Korean mayonnaise spiced with gochujang, sesame oil and ginger. It's creamy, tangy, and savory with a hint of sweetness.
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The classic pesto sauce gets a south of the border make over with cilantro, pepitas, chile, and Mexican cotija cheese.
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Get Belgian-ish Clams Recipe from Food Network
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A healthy breakfast recipe with layers of dates, chopped pear, plain yogurt, pomegranate seeds, and honey.
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Throw in the pomegranate and pumpkin seeds together with kale and you have a very approachable, healthful salad with lots of texture and flavor.
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This is a delicious unique variation of toasted pumpkin seeds. The seeds are actually candied and then tossed with pumpkin pie spice, sugar and salt. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!
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Get Cabbage Stuffed with Barley and Pomegranate Seeds Recipe from Food Network
Ingredients: kasha, pomegranates, cabbage
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Get Mannish Water Recipe from Food Network
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Get Fried Rice Recipe from Food Network
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Cubed beef steak is marinated in soy sauce, sesame oil, and sugar for at least 4 hours. The meat is sauteed and added to the reduced marinade along with chopped green onions and white wine.
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Dried cherries and blueberries, soy nuts, nuts, and seeds are mixed together creating a healthy trail mix to keep you going on a run or hike.