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These are great skewers inspired by Yakitori. I only added the green peppers to give a little different twist.
cooking.nytimes.com
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
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This delicious popcorn is coated in a ranch-flavored seasoning made with buttermilk powder, onion powder and more.
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A classic beef taco soup recipe.
cooking.nytimes.com
This soup started life as quite a different thing I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that it was the scented broth I loved the most So I cut to the chase
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Beef sirloin cubes cook in a tomato sauce with okra and Middle Eastern seasonings for a flavorful dish to serve with hot cooked rice.
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This cornbread is baked -- and served -- in a cast-iron skillet, giving it a crunchy crust.
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Plopped into a bowl and surrounded by salad stuff, crunchy saltines are sensational. Just use a dab of mayonnaise so they stay crisp through the last bite.
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Perfect comfort food! Cheesy mac and cheese with sharp cheddar, parmesan, and broccoli.
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Get Stuffed Bell Peppers Recipe from Food Network
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This Southern-style grits recipe makes a delicious side for eggs, ham, or braised meats.
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Get Yucatan Style Pork Shoulder Recipe from Food Network