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This fresh-tasting salad combines bulgur with the bright flavors of lemon juice and zest, mint, and parsley. A large bag of lemons, and the mint right outside the kitchen door inspired me to create this dish.
Ingredients: bulgur, water, olive oil, lemons, mint, parsley
cooking.nytimes.com
Crispy rice has a revered place in many cultures These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
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Get Watermelon and Halloumi Recipe from Food Network
cooking.nytimes.com
This chutney is sweet, hot and a little sour You could use green mango in place of the ripe mango Try this chutney with these spicy corn pakoras.
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Get Peppercorn Chicken with Lemon Spinach Recipe from Food Network
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I wanted to find a way to make Turkey Meatloaf tender and juicy. I think I really accomplished that with this recipe. The Townhouse crackers give this meatloaf...
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An Italian-esque cheese spread with clean, simple flavors.
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Get Bay Scallop Gratin Recipe from Food Network
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Any party with Greek Fondue will be lit.
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Don’t skip the tahini sauce!
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.