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cooking.nytimes.com
Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants Fresh purslane, a slightly sour green succulent plant, is also traditional to the dish
cooking.nytimes.com
As comforting and substantial as these potato cakes are when served plain, they also support the theorem that most dishes are improved by the addition of a fried egg. The peppery cream and tangy salsa round out all the flavors and textures for a perfect weekend breakfast. Start with (1 1/4 cups/230 grams) leftover mashed potatoes should you happen to have some.
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Thinly sliced Brussels sprouts sautéed with lemon zest and juice are folded into creamy risotto with plumped dried figs.
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Chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!
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This Italian meatball recipe, made with ground beef and pork, eggs, cheese, and seasonings, is delicious as is, in a sandwich, or over spaghetti.
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Get Vegetable Meatloaf with Balsamic Glaze Recipe from Food Network
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Get "In the Army Now" Lasagna Recipe from Food Network
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A crispy appetizer of pita chips topped with roasted eggplant and creamy hummus.
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Get Chicken Noodle Casserole Recipe from Food Network
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Get Lamb Loin Chops with Warm Polenta and Arugula Salad Recipe from Food Network