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Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, “Jerusalem.” Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
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These gorgeous roll-ups look like a bouquet of flowers (but taste way more delicious).
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You'll love the lemony butter sauce on this killer chicken pasta.
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Get Pumpkin Pie in a Sheet Pan Recipe from Food Network
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Get Easy Tomato Soup & Grilled Cheese Croutons Recipe from Food Network
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Studded with mini chocolate chips and topped with pieces of waffle cones, this Italian-style cheesecake is insane.
cooking.nytimes.com
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
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Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue.
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Get Turkey Swedish Meatballs Recipe from Food Network
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Get Summer Squash and Bacon Galette Recipe from Food Network
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Get Herb and Apple Stuffing Recipe from Food Network