Search Results (3,316 found)
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This refreshing green salad with mandarin oranges, gorgonzola cheese, and toasted almonds is tossed with a sweet poppy seed dressing.
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This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.
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This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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Let the aromatic blend of cinnamon, coriander, feta, and lamb transport you to the Medieval Middle East with this savory roast of stuffed lamb.
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The French macaron is a simple cookie made with almonds, sugar, and egg whites. The recipe here includes green tea powder (matcha), which gives it a delightful flavor.
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This recipe is by Jill Santopietro and takes 7 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.
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A paste made of ground sesame seeds, almonds, cumin, coriander and oregano gives both the chicken and the apricots delicious flavor.
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Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage. Substitute the fresh flesh of the tomatoes for the canned tomatoes with chiles, if you like. Sausage is an optional ingredient.
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Kale, roasted corn, and carrots are tossed with eggs, tortilla chips, and smoked cheese in a lemon vinaigrette in the best kale salad ever.