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cooking.nytimes.com
Hummus is basically chickpea paste In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za’atar.
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Ethiopian-style bread salad using injera, a flat bread
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This refreshing non-alcoholic mocktail is cooling on a hot summer evening and festive enough for New Year's Eve.
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This tartar sauce replaces pickles with fresh cucumbers, onion, and garlic.
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You will need a coffee grinder to grind the tea leaves here. Recipe By: Grace Parisi Servings: MAKES 32 TEA SANDWICHES
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Spring greens are tossed in a homemade shallot vinaigrette creating a light and refreshing salad for lunch or dinner.
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Juice, water, sugar...easy, breezy lemonade!
Ingredients: lemon juice, water, sugar
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Get Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts Recipe from Food Network
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Get Smashed Root Vegetables Recipe from Food Network
cooking.nytimes.com
This green quiche laden with herbs and with thin slices of fresh goat cheese baked on top has a Gallic rusticity A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard It should be light enough to serve as a first course, or in larger portions for a simple main course
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This baked egg custard is studded with fresh asparagus. It's a perfect spring side dish or vegetarian main dish.