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Sweet cherry peppers are stuffed with marinated fresh mozzarella bites for a quick and delicious appetizer.
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Feijoada is a dish introduced by the Portuguese both to Brazil and West Africa. The Brazilian version is the 'cassic' version of the dish and the Mozambican version...
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Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal This can be served as a separate course or as a side dish.
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Asian-style tuna tartare recipe with soy sauce, fresh ginger, and sesame seeds.
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For a zesty Summer drink, you just can’t go past this non alcoholic Sangria, which never fails to refresh and satisfy. There are a ton of wonderful non alcoholic...
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A simple dressing of cider vinegar and maple syrup dresses a mixture of couscous, walnuts, sunflower seeds, almonds, and cranberries in this recipe.
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Elote en vaso, also known as corn in a cup, includes fresh corn, lime juice, crema Mexicana, and cotija cheese for a sweet, crunchy, and hot snack.
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Rick Bayless's stellar vegetarian sandwiches (tortas) are full of earthy mushrooms and tangy goat cheese.
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This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month Or freeze for longer storage
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Remember the meat sauce that Mom used to cook all day long? This version tastes as good, but can be made in only fifteen minutes. Perciatelli and bucatini are interchangeable; spaghetti would be fine here, too.
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This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture
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This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.