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I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!
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"Kids like hummus," says Alice Waters, "and they like to make the little flatbreads and heat them like tortillas; the whole process is irresistible, and the price is practically nonexistent."
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Saffron threads lend a deep, golden color to this spice infused, Indian rice dish.
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Chef John's take on Thai-style sweet chili sauce, or Nam Jim, is sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. This sauce is great on grilled chicken and pork.
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These spice cakes look like tiny pumpkins when they're covered with orange glaze and topped with a piece of dark licorice, twisted to look like a stem.
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Miniature versions are always better than the original.
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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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Get Saffron Rice Cakes Recipe from Food Network
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For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.
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This boldly flavored dish is enticing, especially to those with a taste for heat.
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Inspired by 'everything' bagels, Chef John's crispy flatbread crackers are so easy to bake at home and customize with your favorite seeds and seasonings.
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A pouch of tuna and a few simple ingredients combine to make tasty, budget-friendly tuna burgers.