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cooking.nytimes.com
This recipe came to The Times from the chef Chris Schlesinger, who participates in a sort of paella contest on Cape Cod every year His secret weapon, a deeply flavored slurry of sherry, saffron and other spices, is included here, and don’t leave it out Like all paellas, this dish takes some preparation and time, but is wildly impressive once it reaches the table.
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Get Surf 'n Turf Paella Recipe from Food Network
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Get Paella 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
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Get Rice and Beans, Spanish Style Recipe from Food Network
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Get Paella Espania Recipe from Food Network
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Get Braised Swordfish Collar With Chorizo and Clams Recipe from Food Network
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Get Spanish Style Chicken and Dumplings Recipe from Food Network
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Get Moroccan Couscous with Meat and Vegetables Recipe from Food Network