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cooking.nytimes.com
I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices — coriander, cumin and caraway — are always present in the classic Tunisian spice mix called tabil It is inspired by the Tunisian tagines I make to serve with couscous, but I served this instead with whole grain flatbread Since my version is vegetarian, I cooked the onions and fennel in olive oil before adding them to the beans so the dish would have a bit of fat and the vegetables would have more flavor.
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Get Red and White Double Dippers with Blue Corn Chips Recipe from Food Network
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Get Spaghetti Squash and Meatballs Recipe from Food Network
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Get Sourdough Hot Brown Recipe from Food Network
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A true gourmet pizza, made even better because it's fast, easy, and inexpensive! Grilled chicken, tomato wedges, red onions, and green peppers topping a garlic-parmesan sauce and mozzarella - it's the most beautiful pizza you'll ever see...or eat!
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Get Janette's Chicken Parmesan Vegetable Roll-Ups Recipe from Food Network
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Fried shrimp, in a sea of Parmesan cream sauce, over a bed of angel hair. Heavenly.
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This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!