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Roasting the garlic beforehand makes all the difference.
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A colorful salad of couscous, tomatoes and watercress makes a tasty bed for skewers of grilled shrimp. If you cant get beautiful summer tomatoes, its better to leave the tomatoes out. Substitute roasted red bell peppers, if you like.
cooking.nytimes.com
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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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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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