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Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice, and wine.
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A tasty twist on classic teriyaki, using flank steak instead of chicken.
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Recipe courtesy of Suzan Boyce and Cotton Row Restaurant in Huntsville, Alabama.
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Chef John's savory flatbread is made with prepared pizza dough topped with caramelized onions, feta cheese, and pumpkin seeds.
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Get Potatoes and Onions Recipe from Food Network
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Get Potatoes and Onions Recipe from Food Network
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Roasted in the oven or on the grill, these onions are simple to make, taste like French onion soup, and smell great.
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This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Creamed Pearl Onions Recipe from Food Network
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Get Roasted Balsamic Onions Recipe from Food Network
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With chocolate, cream and coffee flavors, this sweet cocktail is our new favorite Candy Bar.
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This recipe is by Jonathan Wells. Tell us what you think of it at The New York Times - Dining - Food.