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A baked lamb and rice dish I tasted in Istanbul, etli pilav, inspired this one-pot meal, topped with walnuts and fresh mint and pomegranate seeds Similar pilaf-style rice dishes are made all across the Middle East and into Asia Kabuli pulao in Afghanistan is acclaimed; the Persian baghali polov ba gusht is justly famous, as is the Lebanese Hashwet al-ruz; and there are myriad fabled biryanis made with lamb (or goat) in India and Pakistan
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers Serve it at room temperature, with warm pita bread and raw or cooked vegetables The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.
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Get Lamb Burgers with Garlic Yogurt Sauce and Pita Recipe from Food Network
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Get Jack-O'-Lantern Cookies Recipe from Food Network
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Get The Spiciest Gingerbread Cookies Ever Recipe from Food Network
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Get Turkish Braised Lamb Shanks with Roasted Plums Recipe from Food Network
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The flavors of cheesecake, apple pie, and salted caramel meld delectably in this creamy dessert spread served with homemade cinnamon-sugar chips.
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Get "Blue Thunder" Turkey Drumsticks Recipe from Food Network