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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity Once opened, it will last for years in your pantry
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Get Yogurt-Fruit Muffins with Bran Crumb Topping Recipe from Food Network
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This is a tradition in our household, and is sure to please with its delicious flavour.
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Cranberry juice is simmered in a slow cooker with orange zest, cloves, dried cranberries, honey and cinnamon.
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Bread is soaked in milk then combined with butter, brown sugar, mixed spice, dried fruit, an egg and orange zest, sprinkled with nutmeg and slowly baked until set.
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This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
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New potatoes are dressed with a tangy dressing of sour cream, dill weed, parsley and Dijon mustard. Sprinkle with sliced green onions before serving, if desired.