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The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for any celebration.
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Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A moist and spicy carrot cake cupcake is topped with a cream cheese frosting flavored with a hint of white chocolate and orange.
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Red wine and brandy are mixed with blackberries, strawberries, pineapple, and apple in this blackberry sangria recipe perfect for summer.
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Bourbon whiskey, citrus juices and ginger ale give thanks to each other in a tall ice-filled glass.
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Get Royal Icing Recipe from Food Network
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This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini While it’s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
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Only slightly more involved than Andreas Viestad's simple tomato salad, this version is inspired by Middle Eastern cuisine. A sprinkling of toasted cumin seeds ground with salt gives the summery salad a warm depth of flavor.
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This classic serving sauce takes very little time and is oh so worth it. Perfect with seafood, vegetables, eggs, or poultry.
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Make a tasty Tzatziki sauce for all our your classic Greek recipes. With grated cucumber, herbs, lemon, and spices, it’s easily combined in a few minutes and...