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A perfect addition to any Middle Eastern feast.
Ingredients: water, olive oil, flour, salt, za atar
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At Mario Batali's Edible Garden, at the New York Botanical Garden in the Bronx, cooking demonstrations feature recipes like Batali's fritters with zucchini and rocambole garlic.
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This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today Just wrap cocktail olives in a simple Cheddar dough and bake until golden Martini optional.
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Marinated first and topped with a spicy habanero cream sauce, these grilled tilapia tacos are bursting with flavor.
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When skirt steak is paired with tender greens and a citrus dressing, it becomes a main-course salad.
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Chicken, green chilies, tomatoes and garlic are combined in chicken broth and lime juice seasoned with cumin and cilantro in this spicy soup served with fried flour tortilla strips and shredded jack cheese.
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Blue Moon inspired burger stuffed with bleu cheese and accompanied by Blue Moon beer-battered onion rings! This takes me back to great steakhouse cheeseburgers...
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Sweet and spicy deep-fried hot wings, doused in a buttery sauce enriched with habanero pepper, honey, and bourbon, are a classic snack for cheering on your favorite team.
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These yeasted breakfast pastries are stuffed with a sweet prune filling. They're a tradition on many holiday brunch tables.
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Almond pulp, left over from making almond milk, can be made into these tasty gluten-free, sugar-free cookies drizzled with dark chocolate.
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Cake flour and whipped cream make this cake extremely light and tender. Fill with your favorite frosting or serve with fresh fruit.
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A microwavable form of the Japanese dessert made with sweet rice flour. More varied and interesting flavors are available as well.