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cooking.nytimes.com
Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated
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This mini tamale pie recipe has a savory ground beef filling tucked into a crispy masa shell and topped with sour cream and cilantro.
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This Italian turkey sausage stuffing recipe has pine nuts, fennel, and Parmesan cheese, and is perfect for serving at Thanksgiving or Christmas.
cooking.nytimes.com
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets The salad is adapted from a recipe by the cookbook author Clifford Wright.
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In this stuffed peppers recipe, the Trinidadian-style filling is made with coconut milk, black-eyed peas, squash, and rice for a hearty vegetarian main dish.
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Get Clams Casino Pizza Recipe from Food Network
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Get Top Brass Tossed Salad with Italian Dressing Recipe from Food Network
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Get Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze Recipe from Food Network
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Get Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego Recipe from Food Network