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Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.
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A traditional Greek appetizer recipe of rice-and-beef-stuffed grape leaves served with a tangy lemon sauce.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Shortcut Moroccan Vegetable Tagine with Couscous Recipe from Food Network
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Get Round 2 Recipe: French Stew Recipe from Food Network
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This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
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This unusual Peruvian chicken chili recipe combines peanuts, ground chicken, and jalapeños in a creamy, spicy sauce.
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A delicious salmon pasta salad is tossed with a vibrant dressing in this great dish featuring all the food groups!
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A delicious, moist and easy cake that tastes like you spent lots of time making it!!
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This picnic-friendly salad features gluten-free chickpea pasta with a dairy-free dressing and Mediterranean-style roasted vegetables.
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This flavorful crustless quiche is loaded with so many veggies and Cheddar cheese you won't even miss the crust.