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This spicy North African condiment has many versions, but usually contains dried hot red pepper, caraway, cumin and garlic Just a small dab packs quite a punch, and can be used to brighten soups, sauces or marinades Thinned with olive oil, it’s good drizzled over grilled meat or vegetables
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This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Wintertime Tomato Soup Recipe from Food Network
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With pre-made pizza dough, some mozzarella, and basil, you've got the recipe for a fantastic vegetarian flatbread showcasing ratatouille.
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No special equipment needed for these Spanish-inspired panini. Rachael Ray suggests using your grill instead!
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Get Crusty Bread, Sliced Tomatoes with Lemon, Sliced Pimentos, Spanish Cheese and Olives Recipe from Food Network
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Get Bolo's Black Beans and Rice Recipe from Food Network
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Get Charred Broccoli Rabe Recipe from Food Network
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Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Get Rigatoni and Meatballs Recipe from Food Network
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This recipe is by Sam Sifton and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: brussels sprouts, olive oil
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Cumin and crushed red pepper flakes add a kick to traditional balsamic vinaigrette dressing.