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Sweet potato hash browns with bacon are a nice alternative to traditional hash browns and fit into the paleo diet.
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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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At Marcie Turney's Indian restaurant, Bindi, she serves raita (a classic yogurt sauce). It's great as a snack on its own or with grilled meat.
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Capers, pickle juice, and hot sauce make this remoulade recipe unique. The non-fat Greek yogurt makes it creamy, delicious, and lower in fat.
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A perfect light dish of cilantro pesto made with pine nuts and feta cheese with tagliatelli (wide fettucine) pasta.
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A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.
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Get Israeli Couscous and Tuna Salad Recipe from Food Network
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Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
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These easy bread squares are best served right out of the oven.
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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.