Search Results (24,922 found)
cooking.nytimes.com
Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor — so use the ripest and sweetest you can find.
cooking.nytimes.com
Caponata became part of Sicilian cooking centuries ago, when the island was under Arab rule The Arabs brought eggplants and sugar, along with citrus and spices Other versions of caponata contain raisins and pine nuts; this one has capers and green olives
www.simplyrecipes.com
Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.
www.allrecipes.com
This copycat recipe uses cornmeal, brown rice flour, ground almonds and tons of spices; a tasty, gluten-free take on the classic Shake'N Bake®.
www.foodnetwork.com
Get Beef with Broccoli Teriyaki and Ramen Noodles Recipe from Food Network
www.foodnetwork.com
Get Vegetable Tarte Tatin Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark Bittman in 2013 The Hakka people are sometimes thought of as the Jews of China, because they’re dispersed all over the place But the Hakkas cannot even point to an original homeland: you can find them everywhere
www.foodnetwork.com
Get Rainbow Cookies Recipe from Food Network
www.foodnetwork.com
Get Sheet-Pan Glazed Meatloaf Recipe from Food Network
www.foodnetwork.com
Get Harvest Focaccia Recipe from Food Network
www.allrecipes.com
Indian tacos of homemade fry bread topped with chili, cheese, lettuce, and tomato are a favourite at Aboriginal Pow Wows all summer long.