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cooking.nytimes.com
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock
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These delicious pork and beef meatballs are simmered in a savory tomato and beef broth. Serve with potatoes.
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Small pockets of dough filled with ham, onion, tomatoes, parsley, and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!
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Cherry tomatoes, combined with hot chiles, onion, cilantro, and mint make a zesty and flavorful fresh salsa perfect for your next Mexican fiesta!
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Lean ground turkey in a flavorful mixture of salsa, bell pepper, egg and onion. The ease of meatloaf without the calories! Easily frozen and baked later for a quick meal.
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These meatballs are made with ground beef mixed with onion and dry cream of wheat. They're baked until browned, mixed with sauce, and baked until hot.
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A meal-in-one casserole with chicken, rice, broccoli, cheese, onion, and creamy soups all baked into one dish. May be made ahead and frozen.
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Tubular mostaccioli is an excellent pasta to use in pasta salads. This salad combines pasta combines pasta with a tangy dressing, onion, cucumber, and pimentos.
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Make a quick weeknight dinner with this stir-fry recipe mixing chicken, broccoli, and onion in a mixture of soy sauce, ginger, and brown sugar.
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Get cozy with a bowl of this 20-minute soup.
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Broth-cooked bulgur tossed with sautéed zucchini and fresh chopped herbs.
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A recipe for a hearty, warming stew filled with flavorful sausage and fresh veggies.