Search Results (1,132 found)
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Learn to make the 3-2-1 dough, made with 3 parts flour, 2 parts fat, and 1 part water. Use Chowhound's dough for a buttery crust on any of your favorite pie recipes...
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Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.
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Mandarin oranges add subtle citrus flavor and texture while toasted pine nuts offer a bit of crunch in this fast and easy tropical version of couscous.
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Get Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto Recipe from Food Network
cooking.nytimes.com
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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These light cinnamon rolls with lots of spices are topped with a cream cheese-vanilla-cinnamon frosting to spice up any fall morning.
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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