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A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.
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cooking.nytimes.com
This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini While it’s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
www.delish.com
Only slightly more involved than Andreas Viestad's simple tomato salad, this version is inspired by Middle Eastern cuisine. A sprinkling of toasted cumin seeds ground with salt gives the summery salad a warm depth of flavor.
www.allrecipes.com
Carolina-style barbeque sauces are known for their peppery, vinegary kick; the fresh apple in this sauce brings a unique twist to a classic style.
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This classic serving sauce takes very little time and is oh so worth it. Perfect with seafood, vegetables, eggs, or poultry.
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Make a tasty Tzatziki sauce for all our your classic Greek recipes. With grated cucumber, herbs, lemon, and spices, it’s easily combined in a few minutes and...
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Fruit salad that tastes just like the sweet fruit punch drinks, but made with fresh fruit and fruit juice, will please the whole family.
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If you're Jewish or have family from Eastern Europe, you may have had a savory version of kugel as a side dish.
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Beef stew meat is slowly simmered with tomato-vegetable juice cocktail, onion, chili powder and Worcestershire and then potatoes, carrots and celery are added at the end and cooked until just tender.