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cooking.nytimes.com
The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory
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This stuffing recipe is moist inside and crispy on top with a mix of chestnuts, bread, and apples.
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Get Lemon Pepper Cured Chicken with Fennel Salad Recipe from Food Network
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Get Waldorf Chicken Salad Panini Recipe from Food Network
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Get Rib-Eye Steak With Herb Butter and Charred Peppers Recipe from Food Network
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Get Grilled Pizza Margherita Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sweet and Sour Couscous-Stuffed Peppers Recipe from Food Network
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Get Easy Calzones Recipe from Food Network
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Get Jumbo Cheesy Italian Meatballs Recipe from Food Network
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Way better than casserole made with canned soup! This from-scratch version of chicken and rice casserole bakes with mushrooms, garlic, cream, and herbs.