Search Results (1,185 found)
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This is a variation on the traditional crispy rice cereal treat with an international twist! Cashews, golden raisins and cardamom are thrown into the mix for an exotic Indian flair.
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Get Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto Recipe from Food Network
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Pretty white cauliflower with three shades of green --peas, olives, and celery-- is mixed with a creamy yogurt dressing, and topped with crunchy cashews.
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This recipe is by Suzanne Hamlin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The sweet, bitter combination of the apple and endive makes this a versatile side salad.
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Chicken thighs, spicy sausage, sweet bell peppers, and potatoes roasted in a hot oven produce delectable pan juices, a rich, caramelized finish, and fork tender chicken.
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A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
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The rich and nutty taste of toasted pine nuts combine beautifully with sauteed bits of ham, fresh basil, chopped tomatoes, and Parmesan cheese. Toss this savory mixture with warm pasta, then dress with oil and vinegar for a very special dish.
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A simple vegetarian version of carpaccio: paper-thin slices of young zucchini lightly drizzled with olive oil and topped off with creamy feta cheese.
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The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins, and Marash red pepper flakes.
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Get Chocolate Chip Cookies Straight Up or with Nuts Recipe from Food Network