Search Results (1,034 found)
www.chowhound.com
The sweet, bitter combination of the apple and endive makes this a versatile side salad.
www.allrecipes.com
A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
www.allrecipes.com
The rich and nutty taste of toasted pine nuts combine beautifully with sauteed bits of ham, fresh basil, chopped tomatoes, and Parmesan cheese. Toss this savory mixture with warm pasta, then dress with oil and vinegar for a very special dish.
www.chowhound.com
A simple vegetarian version of carpaccio: paper-thin slices of young zucchini lightly drizzled with olive oil and topped off with creamy feta cheese.
www.delish.com
The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins, and Marash red pepper flakes.
www.foodnetwork.com
Get Chocolate Chip Cookies Straight Up or with Nuts Recipe from Food Network
www.delish.com
If the bitterness of broccoli rabe is not your thing, regular broccoli or broccolini would do nicely, too.
www.delish.com
Spaghetti squash, which separates into spaghetti-like strands when cooked, is an excellent base for this easy salad from The FourCoursemen's Patrick Stubbers. The recipe would also be good with roasted cubes of butternut squash.
www.allrecipes.com
Spaghetti squash lives up to its name by standing in for pasta in this vegetarian-friendly recipe for a delicious main or side dish.
www.simplyrecipes.com
Homemade English toffee! Top this crunchy, caramel toffee with dark chocolate and toasted nuts. It's so easy to make and keeps for weeks. Ships well, too!
www.chowhound.com
A light, zesty pasta salad recipe with lemon, cherry tomatoes, cucumber, basil, and parsley.
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.