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cooking.nytimes.com
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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Get 15-Minute Cheesy Polenta with Chunky Tomato Ragu Recipe from Food Network
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This delicious Japanese soup features with Shiitake mushrooms and tofu.
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This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it.
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Creole seasoning adds a spicy kick to this quick green and grain side dish that's ready in just 30 minutes.
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Garbanzo bean flour is the base for this quick-and-easy gluten-free pizza crust; add your favorite toppings and cheese!
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An alternative to traditional chili, this white bean chili packs a punch with spices and green chilies.
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Hearty Guinness-braised beef with bacon, carrots, and potatoes.
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Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
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This is a very yummy sandwich spread
Ingredients: bulb garlic, garlic, lemon
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This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.
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For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.