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A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi’s smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs — dill, parsley and cilantro — for freshness and tang And caramelized onions and dried barberries (or currants) contribute a gentle sweetness This is dinner party food that is at once elegant and supremely comforting.
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Get Make-Ahead Paella Casserole Recipe from Food Network
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In this stuffed peppers recipe, the Trinidadian-style filling is made with coconut milk, black-eyed peas, squash, and rice for a hearty vegetarian main dish.
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Golden brown fry bread rounds are topped with pinto bean chili, Cheddar cheese, tomatoes, and onions in this family recipe for Navajo tacos.
cooking.nytimes.com
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions I like to serve this with noodles, or over thick slices of country bread
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Get Slow Cooker Mexican Chicken Soup Recipe from Food Network
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This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beef Taco Salad with Chunky Tomato Dressing Recipe from Food Network
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Get Slim Six-Layer Dip Recipe from Food Network