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What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A
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Sage is the dominant spice in this rub for spareribs.
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Jumbo olives are stuffed with a mixture of three cheeses and roasted garlic. Easy to make, this appetizer is sure to impress!
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Not unlike a hot crab dip, this creamy seafood mix goes under the broiler on individual bread rounds.
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Working a little of this paste into ground meat, steaks or chops adds incredible flavor.
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Expert techniques like "velveting" keep this chicken, bell pepper, and bamboo shoot stir-fry recipe from getting gloppy.
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This fettuccine with fontina cheese sauce and roasted butternut squash is serious competition for Alfredo.
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This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
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Grilled jalapeno peppers wrapped with bacon and stuffed with a mixture of cream cheese, sun-dried tomatoes, and chopped fresh basil make a zesty appetizer. The peppers can also be oven roasted, and red or yellow bell peppers can also be used.