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cooking.nytimes.com
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread The recipe is adapted from "The Cooking of Vienna's Empire," Mr Wechsberg's 1968 entry in the Time-Life Foods of the World series
cooking.nytimes.com
This gently spiced beef pie, adapted from the “Zahav: A World of Israeli Cooking” by the chef Michael Solomonov, is scented with cinnamon, dill and parsley The recipe calls for purchased puff pastry, which makes it extremely simple to make yet wonderfully rich to eat Leftovers will last for a few days in the refrigerator
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Spiced lamb is simmered with rice and whole heads of garlic in this Central Asia-inspired dish.
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The addictive dressing on this salad is about to become one of your mainstays.
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This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
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With only a few ingredients, these Asian tacos pack a punch of flavor.
cooking.nytimes.com
This straight-from-the-garden vegetable salad is the essence of summer on a plate It’s very easy to make, but you’ll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.
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Vegetables tossed in turmeric and wrapped up with red lentil hummus.
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Get Sweet Potato Pecan Salad Recipe from Food Network
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This is one of our favorite salad recipes. The combination of Romaine lettuce, toasted pecans, and fresh strawberries is unusual, but so good!
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Mini calzones are stuffed with savory Margherita® pepperoni slices, shredded mozzarella cheese and fresh mushrooms.
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Get Pineapple-Coconut Sangria Recipe from Food Network