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This recipe is by Regina Schrambling and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ham and cheese sliders made with Hawaiian sweet rolls and a buttery poppy seed sauce are great for potlucks and quick and easy to prepare.
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Get Vegan Sunflower Seed Tuna Salad Recipe from Food Network
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Traditional Vietnamese ingredients flavor this marinated beef, which is broiled or grilled on skewers and served over romaine lettuce leaves. It is garnished with fresh basil, green onions, and mint.
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Sorghum grains, roasted vegetables, black beans, and a tangy miso dressing make up a filling meal in a bowl in this Buddha bowl recipe.
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Get Pan Perdu with White Truffle Recipe from Food Network
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This is a simple recipe for Polish-style poppy seed cookies made with hard-boiled egg yolks.
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This strudel recipe is from Israel and features a filling with raisins, coconut, nuts, and sesame seeds.
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In this recipe for the Egyptian street food ta'ameya, ground fava beans and herbs are rolled in sesame seeds and fried into crisp falafel.
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Get Bourbon Negroni Recipe from Food Network
cooking.nytimes.com
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream