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Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing In this recipe, adapted from the home cook Meline Toumani, they’re roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness Offer these to nibble with cocktails when you’re feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group
cooking.nytimes.com
This Carnival cake is more like a brioche, with a bitingly sweet frosting and sugared pecans for crunch Browse the baby shower section of a party supply store for the Mardi Gras king cake baby, where plastic babies are often sold by the dozen A large dried bean works too
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Coi chef Daniel Patterson's vegan roasted eggplant soup recipe is ideal for a cool summer meal.
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Get Middle Eastern Chicken Flatbreads Recipe from Food Network
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Get Seafood Potpie Recipe from Food Network
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Get Spice Raisin Pancakes with Rum-Raisin Cream Cheese Glaze Recipe from Food Network
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Get Dal--Indian Split Pea Soup and Fresh Tomato Relish Recipe from Food Network
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Get Masala Burgers with Tangy Tamarind Sauce and Red Onion-Mint Relish Recipe from Food Network
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cooking.nytimes.com
Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it’s surprisingly soft and light You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake A note on tahini: We always use tahini from one of the Arabic brands, which tend to be creamy and nutty (as opposed to a Greek or Cypriot tahini, which can be bitter and sticky)