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cooking.nytimes.com
Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers Serve it at room temperature, with warm pita bread and raw or cooked vegetables The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.
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This is a Middle Eastern version of traditional cabbage rolls stuffed with rice, almonds, sultanas, and spices and served with yogurt sauce.
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Get Beets and Brussels Sprouts Salad-in-a-Jar Recipe from Food Network
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Get Pumpkin Spice Bread Recipe from Food Network
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Get Winter Layered Salad with Beets and Brussels Sprouts Recipe from Food Network
cooking.nytimes.com
This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Strawberry Salad Recipe from Food Network
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Get Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese Recipe from Food Network
cooking.nytimes.com
This recipe is by Dana Bowen and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche Recipe from Food Network
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Greek inspired but fresh flavors. A simple white wine and olive sauce, with some wonderful roasted heirloom tomatoes and fennel over fresh greens and of course...