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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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Slow-cooked chicken drumsticks coated in Ethiopian style berbere spice.
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Get Sunny's Easy Glazed Cinnamon Buns Recipe from Food Network
cooking.nytimes.com
Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine centerpiece for a holiday like Hanukkah Mrs Gebreyohannes makes her doro wat with a Berbere spice mix imported from Ethiopia, but for this recipe, it is not needed, as the spices are listed individually
cooking.nytimes.com
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example
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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.