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Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This classic Ethiopian spice blend with lots of heat and even more spices--like cumin, coriander, cardamom and more--makes an amazing addition to soups and stews.
cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
www.delish.com
If you've just been making chicken and broccoli with rice, you haven't seen anything yet.
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Give Thanksgiving stuffing a down-home flavor twist by using rye and pumpernickel bread cubes and season them with bacon, onions, celery, rosemary, thyme and sage, and a splash of good bourbon whisky.
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Get J J's Smoked Gouda Vegetable Soup Recipe from Food Network
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Get Soba Noodle Bowl with Smoked Trout Recipe from Food Network
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While Chef John warns that it's not authentic Chinese or even Americanized Chinese, this easy stir-fry is a perfectly delicious dinner served over rice.
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Get Pot Au Feu Recipe from Food Network