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Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, “Jerusalem.” Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
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Get Roasted Fish Recipe from Food Network
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Get Rum Glazed Pork Tenderloin with Grilled Pineapple Relish Recipe from Food Network
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Get Vanilla Cupcakes Recipe from Food Network
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A simple recipe made with tomato sauce simmered with onion, anchovy, capers, olives, and red pepper flakes poured over halibut and baked.
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A classic comfort dish that’s as easy to make as it is tasty.
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Get Pork Tenderloin with Corn Panzanella Salad and Yogurt with Mango Recipe from Food Network
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Eggplant is always a good, substantial vegetable to use for a vegetarian main dish The chickpeas and the feta provide plenty of protein Vegans can leave out the feta and substitute sugar or agave nectar for the honey.
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Get Yogurt Braised Leg of Lamb Recipe from Food Network
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This paleo turkey sweet potato casserole is layered eggplant, tomato, bright herbs, and a nutty sauce made with almond milk and flour.
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Fresh, crisp salad greens and tossed with slices of ham and Swiss cheese, asparagus, mushrooms, and thin onion rings in a creamy Dijon dressing.
cooking.nytimes.com
Apple crumble is one of those desserts all cooks should have in their back pockets It’s a no-fuss favorite that works as well for dessert with a big scoop of ice cream as it does for breakfast with some plain, whole-milk yogurt This recipe starts with a hefty crumb mixture, studded with pecans and old-fashioned rolled oats