Search Results (11,835 found)
cooking.nytimes.com
This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A garlicky olive oil and vinegar dressing graces a hearty mix of garbanzo beans and yellow bell peppers.
www.chowhound.com
This is heavily adapted from a Tyler Florence recipe. Actually, I've never tried the original recipe as written- I made several changes the first time I tried...
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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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Get Grilled Swordfish with Salsa Verde Recipe from Food Network
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Get Chicken Thighs in Mild Red Curry Recipe from Food Network
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Get Quinoa Crust Pizza Recipe from Food Network
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Get Lamb Sliders with Tzatziki Recipe from Food Network
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Get White-Bean Soup Shooters with Bacon Recipe from Food Network
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Get Mashed Potatoes with Roasted Garlic and Mascarpone Cheese Recipe from Food Network
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A dish that's popular in throughout the Middle East combines thinly sliced roast beef with a fragrant, spicy sauce starring cinnamon, allspice, cardamom. To serve, the meat is layered in pita rounds and topped with a fresh parsley mixture, chopped tomatoes, and savory tahini sauce.