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cooking.nytimes.com
Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it’s surprisingly soft and light You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake A note on tahini: We always use tahini from one of the Arabic brands, which tend to be creamy and nutty (as opposed to a Greek or Cypriot tahini, which can be bitter and sticky)
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Get Spring Layered Salad with Asparagus and Buttermilk Dressing Recipe from Food Network
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Get French Toast Bread Pudding with Pumpkin Maple Syrup Recipe from Food Network
cooking.nytimes.com
With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken." It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.
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A rich, long-simmered homemade beef stock is the base of this cabbage soup. It's an Ashkenazi Jewish recipe that is flavored with sweet paprika and fresh dill.
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These delicious Armenian lamb kebabs marinate for 24 hours and then they are broiled twice to ensure that all of the meat and vegetables have cooked to perfection! Serve with rice pilaf and pita bread.
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Get Pasta, Kale and White Bean Soup Recipe from Food Network
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This crisp, fresh salad contains all your favorite antipasto ingredients--artichoke hearts, mozzarella cheese cubs, sweet little tomatoes, salami, and red bell pepper strips.
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Get Paella Recipe from Food Network
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Get Egg and Kale Breakfast Wraps Recipe from Food Network
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Get The Pimita Recipe from Food Network