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Get Lemon Pepper Cured Chicken with Fennel Salad Recipe from Food Network
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Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.
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This easy recipe cooks a whole chicken along with veggies in a slow cooker for a flavorful and simple chicken soup; add noodles or rice before serving.
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Get Lentil Salad Recipe from Food Network
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Get Shrimp Pad Thai Recipe from Food Network
cooking.nytimes.com
Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants Fresh purslane, a slightly sour green succulent plant, is also traditional to the dish
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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
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Chicken noodle soup is a universally loved comfort food. Here's an Asian-inspired rendition with vibrant notes of lime, ginger and chili.
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Get Creole Crawfish and Shrimp Boil Recipe from Food Network
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An easy recipe for Burmese-style noodles with braised chicken thighs, coconut milk, and turmeric.
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It’s amazing how close you can get to the flavor of a Venetian seafood risotto using ingredients in your pantry.