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cooking.nytimes.com
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
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Get Armenian Pizza (aka Lahmajoon) Recipe from Food Network
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Crispy romaine lettuce, juicy cherry tomatoes, crunchy-fried bacon and homemade croutons are tossed with a creamy, tangy, fresh basil infused dressing in this satisfying salad!
cooking.nytimes.com
Jam made from peak-season berries is a far cry from anything you can buy at the grocery store As the berries cook, the water in them evaporates, their sugars thicken and their flavors concentrate What's left is the fruit's essence, which is why it's worth seeking out the best berries you can
Ingredients: plus, blueberries, sugar, lime juice
cooking.nytimes.com
Hana says: This tart is not kosher for Passover, so wait until after the holiday to make it Gitta Friedenson, an old friend, passed along the recipe Use a glass dish so you can check how brown the bottom gets
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Get Apple Pie on a Stick with Caramel Sauce Recipe from Food Network
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Crumbled bacon, Italian sausage, chopped kale and cream are combined in this chicken stock based soup with potatoes.
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Spinach quiche baked in puff pastry. This is my own creation and is devoured every time it's served up. I hope you enjoy it, it's a little different but very tasty.
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An easy and satisfying pork and potato casserole with a thick cheesy sauce.
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This tart, satisfying, and delicious smoothie disguises healthy greens with a taste similar to a mojito!
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Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish.
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These flavorful chicken breasts are grilled to perfection, then topped with a sweet and spicy pineapple salsa. Adjust the spice level by adding more or fewer jalapenos.