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Michael Zee's recipe for the Middle Eastern breakfast dish, Fatteh.
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An exotic herb mixture from Georgia.
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This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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If you like spicy food, this dip is for you. Make your own dal, a traditional Indian spiced stew, using dried red lentils.
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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.
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This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!
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This is a very quick pudding recipe with chia seeds, almond milk, and fresh strawberries, requiring no cooking and no fuss!
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Tangy, fluffy muffins for breakfast or teatime.
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A moist poppy seed Bundt cake that even the most inexperienced baker can make with ease.
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Grilled chicken, chopped romaine lettuce, vegetables, and cooked linguine pasta make a delightful warm salad for the homemade sweet and tangy poppy seed dressing.
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This cake is cool, refreshing, light and lemony! Made easy with cake mix and instant pudding, a lemon poppy sheet cake is topped with lemon pie filling and then with a fluffy layer of lemon mousse.