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cooking.nytimes.com
Festive dishes in Israel and throughout the Middle East often include rice and lamb This magnificent recipe, topped with a bright pomegranate and fennel relish, is the Israeli chef Erez Komarovsky's twist on an ancient, labor-intensive classic of individual stuffed chard, cabbage or grape leaves, symbolizing the plenty of the fall harvest It is perfect for Rosh Hashana or any seasonal holiday gathering
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This recipe for sliders is a quick and easy take on Philly's steak and cheese sandwich, made with provolone and mushrooms on Hawaiian rolls.
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Use your summer crop of rhubarb to make this delicious wild rice rhubarb pilaf with almonds and golden raisins.
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First the beef is marinated in a spicy vinegar and oil - based sauce with onion, garlic, Worcestershire, and chili powder. Then it's grilled, cut into slices, and drizzled with a sweet lemony sauce made from the reserved marinade.
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This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty.
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A rich macaroni and cheese casserole made with sour cream, butter, and two kinds of Cheddar cheese is ready in less than an hour but is fancy enough for a holiday dinner.
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My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles.