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This is a spicy Tunisian pepper stew with poached eggs, called chakchoukah In this version, cabbage is substituted for some of the peppers in the traditional version
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Get Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce Recipe from Food Network
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Serve this spicy blend of almonds, sesame seeds, cumin, coriander, and turmeric, known as dukka or dukkah in Egypt, with fresh bread and dipping oil.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Steamed Pumpkin Puddings with Tennessee Rum Hard Sauce and Pumpkin Seed Brittle Recipe from Food Network
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These sweet refrigerator pickles are quick and easy to make and can be enjoyed 24 hours later. They last up to 2 weeks in the refrigerator.
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Strawberries and spinach join a pungent dressing in this unusual salad combo. Sesame oil and balsamic vinegar give this version of poppy seed dressing a bit more robust taste.
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This is a power version of traditional crispy rice treats made with different nuts, coconut and cranberries.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cranberries, raspberries, and oranges are blended with vanilla almondmilk, chia seeds, and protein powder for a nutritious on-the-go breakfast or snack.
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Get Yogurt, Mint and Lime Marinade Recipe from Food Network
Ingredients: yogurt, mint, limes, coriander seeds