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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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Make the night before and the next morning all you have to do is bake and serve.
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Fried okra pieces top this hearty, comforting ground beef and bean chili that's easy to prepare and sure to satisfy the whole family.
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Chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!
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Get "16 Bean" Pasta E Fagioli Recipe from Food Network
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chipotle-bacon turkey burger recipe has tons of savory umami flavor, bacon, coleslaw, and a smoky chipotle ketchup to spice things up.
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Get Robalo Stuffed with Seafood Recipe from Food Network
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This Italian meatball recipe, made with ground beef and pork, eggs, cheese, and seasonings, is delicious as is, in a sandwich, or over spaghetti.
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Get Marinated Beef Tenderloin Skewers with Mustard Horseradish Cream Recipe from Food Network
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Get Knight's Cutlet Recipe from Food Network