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cooking.nytimes.com
Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn But don't think that is its only use Bacon-onion jam is also a terrific sandwich condiment
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From chef Thomas Boemer, these Grilled Lamb Chops with Broccolini and Olive-Pistachio Sauce are easy but elegant enough to impress someone special. The fresh...
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Get Tapenade Recipe from Food Network
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This thick and hearty beef taco soup comes together in a flash. Ranch dressing mix sets it apart from your average taco soup.
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A shaved fennel salad with a Moroccan-inspired dressing.
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This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.
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Chickpeas are roasted with vegetables and a hearty serving of Hungarian paprika for a spicy and quick side dish.
cooking.nytimes.com
If you can get your hands on ras el hanout, you can use it instead of making the spice mixture And no worries if you don’t have a tagine — a covered Dutch oven will work just fine
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I love Mexican food but a lot of it is too spicy for me, so I've created this excellent, low-spiced version of rolled chicken tacos.
cooking.nytimes.com
A warming one-pot meal, this Melissa Clark recipe, recalls the finest of Moroccan tagines It pulls the best from various tagine recipes — cinnamon sticks and green olives, lemon and saffron, and dried apricots Done in two hours, it might not be a dish for a busy weeknight, but a leisurely one, requiring a good amount of comfort.
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These adorable ladybug crackers are a cute, healthy finger food for kids if you are looking for birthday party ideas for boys or girls.