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When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well
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Get Cheeseburger Salad Recipe from Food Network
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A tasty coleslaw recipe is easy to make. Start by salting the cabbage and letting it sit to help draw out some of the moisture that plagues most coleslaw.
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Favorite flavors from the Southwest--peppers, black beans, corn, chiles--with shredded cheese and avocado make a delicious layered salad.
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Briny clams come together with smoky bacon and sautéed leeks in this showstopper Quick to prepare, this weeknight recipe is decidedly sophisticated First, sauté the bacon, add the garlic and leeks and add some good white wine and tomatoes
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Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice.
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Leftover chicken gets jazzed up with crunchy vegetables, fresh herbs, and peanuts under a spicy Asian dressing in this next-level noodle salad by Chef John.
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My favorite shepherd's pie recipe with a Latin flair; ground beef, mashed potatoes, and mozzarella cheese make this incredible casserole.
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Get Horseradish-Crusted Steak Roulade Recipe from Food Network
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This recipe is by Frank Bruni and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.