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cooking.nytimes.com
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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Make a delicious homemade marzipan flavored with almond extract and rose water in your food processor with this easy 5-ingredient recipe.
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This is a German meat salad that is really easy to prepare. Bologna, pickles, tomatoes and chives in a charming vinaigrette dressing.
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Pinto beans and queso fresco stuffed into tamale dough.
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This fluffy quinoa tabbouleh salad is unusually delicious with the addition of tuna marinated in soy and lime, shiitake mushrooms cooked in dashi, and a pungent...
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A delicious banana shake made with milk, yogurt, lemon juice and sugar.
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A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
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Heavy whipping cream and egg yolks become a rich and creamy custard base for this decadent ice cream treat with fresh strawberries and dark chocolate chips.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Slices of roast pork tenderloin and served on slider buns with a spicy mango slaw.
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Some call them Watermelon Pickles but grandma called them Watermelon Rind Candy because they are sweet.