Search Results (2,539 found)
cooking.nytimes.com
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi’s smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs — dill, parsley and cilantro — for freshness and tang And caramelized onions and dried barberries (or currants) contribute a gentle sweetness This is dinner party food that is at once elegant and supremely comforting.
www.chowhound.com
This salad recipe is a taste of summer in Nice, with hard-boiled eggs, tuna, potatoes, olives, and green beans.
www.foodnetwork.com
Get Turkey, Kale and Brown Rice Soup Recipe from Food Network
www.foodnetwork.com
Get Make-Ahead Paella Casserole Recipe from Food Network
cooking.nytimes.com
Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated
www.foodnetwork.com
Get Caesar Salad with Grilled Vegetables Recipe from Food Network
www.delish.com
Canned tomatoes, roasted red peppers, walnuts and spices create a spicy Eastern Mediterranean sauce that perfectly complements pan-seared lamb chops.
www.simplyrecipes.com
These are hands down the best Carrot Cake Cupcakes with Cream Cheese Frosting you'll ever find. They're moist without being dense, and have just the right amount of spice. Add nuts or leave them out — it's up to you!
www.foodnetwork.com
Get Pasta al Forno Recipe from Food Network