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cooking.nytimes.com
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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Get Throwdown Pumpkin Pie Recipe from Food Network
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Get Gingerbread Cupcakes with Caramelized Mango Buttercream Recipe from Food Network
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Get Chile Maple Glazed Pork Tenderloin Recipe from Food Network
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Get Vanilla Bean Hazelnut Cupcakes Recipe from Food Network
cooking.nytimes.com
This update on a workaday sandwich takes time and work, it’s true But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs
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Get Cheddar-Black Pepper Waffles with Sausage and Apples Maple Agrodolce Recipe from Food Network