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cooking.nytimes.com
This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy gluten-free tabouli recipe.
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Balsamic vinegar adds a delicious zip to easy bruschetta.
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Use this excellent recipe to make an impressive Black Forest cake, with cherry liqueur, real cream filling, and rich, homemade chocolate cake.
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cooking.nytimes.com
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock
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This is a delicious, easy, and creamy dip perfect for serving with tortilla chips.
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This is my staple, end of the month, broke until payday recipe. Somehow, we always have a few cans of chickpeas and noodles laying around. If necessity breads...
Ingredients: noodle, chickpeas, tomatoes
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a very simplified bruschetta recipe find it as well on http://platyz.blogspot.com/
Ingredients: breads, garlic, tomatoes
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Originally a way to use up leftovers--but it's worth cooking potatoes, beans, and hard-boiled eggs for this fresh-tasting French salad! Tuna, olives, capers, tomatoes, and a bed of baby greens round out this hearty main dish salad.
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