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Firm chunks of monkfish are ideal for simmering in a tomatoey broth flavored with garlic, saffron, cumin, and cayenne. Serve the fish over a mound of steaming couscous to soak up all the delicious liquid.
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A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
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A stuffing made with Italian bread, garlic, parsley, Romano cheese and oregano is stuffed between the leaves of whole artichokes. The stuffed artichokes are then simmered slowly for an hour.
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This versatile side dish simmers rice and pieces of vermicelli pasta in a mixture of garlic and onion powders, chicken bouillon granules, and water.
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A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
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Elegant. Garnish with a slice of lemon and a mint leaf.
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Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine.
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Creamy and delicious celery root and fennel soup! With butter, garlic, potato, chicken stock, and a touch of cream.
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Pinto beans simmer all day in a slow cooker with cubes of Black Forest ham. A little bit of lard adds a flavorful richness to this bean stew.
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Get Penne with Five Cheeses Recipe from Food Network
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Ground turkey, cucumber, and mint are flavored with Thai peanut sauce in these quick and easy wraps.
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Get Spaghetti Sauce Recipe from Food Network