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cooking.nytimes.com
The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig — a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron
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A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it.
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This flavorful mock tuna salad is made with tempeh soy protein and soy mayonnaise, a real vegetarian treat. Serve it as a salad filling or on fresh greens.
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In this bruschetta recipe, grilled asparagus is tossed with crunchy pine nuts and sprinkled with salty Pecorino Romano cheese.
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Get Zinfandel Mop Recipe from Food Network
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This riff on Chinese chicken salad calls for blood orange in place of mandarin orange.
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Get Stuffed Meatballs Recipe from Food Network
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Get Mushroom Ragu Recipe from Food Network
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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A recipe from Plated for seared skate wings with papas bravas and paprika aioli.
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
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Recipe for Vegetable Stew, as seen in the February 2001 issue of O, The Oprah Magazine.