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This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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Just like real confetti, Chef John's veggie-packed, pilaf-style rice salad will brighten any dinner party, with a mix of green beans, carrots, bell peppers, and herbs.
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Get Cheddar-Black Pepper Waffles with Sausage and Apples Maple Agrodolce Recipe from Food Network
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At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. Chopped shrimp boiled in their shells flavor the broth for a home version of Besh's tapioca-studded bisque.
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Get Rina Younan's Falafel Sandwich Recipe from Food Network
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Get The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken "One Big Bird" Recipe from Food Network
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Get Lemon Cake with Lemon Meringue Frosting Recipe from Food Network