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I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin
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Mangos, roma tomatoes, green chile pepper, and pineapple juice mingle in this salsa recipe.
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The strong, malty flavor of Guinness makes this hamburger stand out.
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This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
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A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
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Cold-smoking salmon usually requires an elaborate setup. Use the brilliant trick of quickly smoking the fish, then curing it like gravlax, as a great option for the home cook.
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Get Turkey Sausage Patties Recipe from Food Network
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Get Cedar Plank Salmon With Maple-Ginger Glaze Recipe from Food Network
cooking.nytimes.com
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A
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These pungent, aromatic, and hot seasoning pastes are staples in the Thai kitchen.
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This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garlic, ginger, lemon grass, chile peppers, coriander and cumin flavor this Thai-inspired coconut milk soup with chicken and bok choy.