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Ground beef, cabbage, beans, and tomatoes are simmered in a beef broth in this simple soup recipe.
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Grapes and garbanzo beans are baked into these savory muffins, creating a sweet Greek and Indian-inspired flavor.
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This tastes exactly like the dish that I always get at my favorite Indian restaurant. I made it up one day and everyone was shocked. It has quite the mix of ingredients, but they all play a key role in getting the taste and consistency that I was looking for.
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This Moroccan-inspired acorn squash is stuffed with vegetables, garbanzos, raisins, and couscous. For vegetarians, substitute vegetable broth for the chicken broth.
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Get Vanilla Berry Yogurt Parfaits Recipe from Food Network
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This Lalla Rookh recipe is an adult ice cream sundae with a hidden booze-filled center, topped with a dollop of whipped cream.
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This recipe is by Christine Muhlke and takes 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé made from Garnacha grapes.
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Browning the butter gives it a deep, nutty flavor which comes through in the frosting. It's perfect for banana, carrot, and spice cakes.
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Get Oeufs a la Neige Recipe from Food Network
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Get "Serious" Vanilla Ice Cream Recipe from Food Network
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Get Mashed Butternut Squash and Pears Recipe from Food Network