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cooking.nytimes.com
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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These delicious crispy and chewy ginger cookies with dark molasses will disappear faster than the half-hour it will take to make them.
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This hot and spicy all-purpose paste packs a punch, so use it in some moderation for chicken, shrimp, pork, beef, and fish.
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This French toast recipe uses vanilla and almond extracts to deliver a sweet and flavorful version of the breakfast favorite.
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Perfect for the Thanksgiving holiday, yams and apples are baked with a sweet glaze.
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Get Jamaican Jerk Chicken Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Whole-Grain Greek Meatloaf Recipe from Food Network
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Enjoy these gluten-free chocolate chip oatmeal muffins for breakfast or as a snack.
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If you've ever been to Rochester NY, then you know exactly what this is. This meat sauce is used as the topping for the famous Nick Tahou's garbage plate. A garbage...
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Apple slices and apple juice team together to help make these pork chops seasoned with sage, thyme, allspice, and paprika a great meat dish for any dinner.