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cooking.nytimes.com
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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A traditional New England-style bread stuffing with celery and onion.
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Pinto beans and queso fresco stuffed into tamale dough.
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This simple chocolate-drizzled coconut macaroon recipe makes chewy, addictive cookies.
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This elegant roast has a zesty rub that perfectly complements the beef.
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Homemade hamburger buns will certainly make your next cookout more special! And it is easy to do with this quick yeast dough that takes you about an hour, including rise time. You will want to use this great recipe for dinner rolls, too.
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Blending canned crushed tomatoes with pickled jalapeno peppers and fresh cilantro makes an easy and tasty salsa.
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Typically baked for Easter in Russia and neighboring countries, this tall, round sweet bread is drizzled with a sugar glaze for a sweet treat.
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Salmon, lentils and bacon-a near perfect trinity of protein.
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Blood oranges and olive oil make this a unique cake that can be made for any special occasion.
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Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish or poultry.
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This is a great alternative meatloaf for people on high-protein low-carb diets. It tastes delicious, and one serving keeps you full for hours! Great with a salad!