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This recipe is by Jill Santopietro and takes 50 minutes, 1-2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food.
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Get Tangerine Chicken Under a Brick Recipe from Food Network
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This virgin gin and tonic cocktail recipe is made with infused nonalcoholic wine, tonic water, and a lemon or lime wedge.
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Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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Get Pineapple Salsa Recipe from Food Network
cooking.nytimes.com
Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar Use a mixture of what's in season, and choose small, slender vegetables when you can Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins. 
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Get Falafel Recipe from Food Network
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A simple sauce of garlic, hot pepper, sherry, wine vinegar and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
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Get Ancho Chili Powder Recipe from Food Network