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cooking.nytimes.com
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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Besides curry, this dazzling salad has yummy sunflower seeds and dried cherries. It tastes great and looks super when presented on a big, beautiful platter. Marinate overnight so that the flavors of the curry/mayonnaise dressing has time to work.
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This oven-smoked pastrami recipe cures, smokes, and steams beef brisket to tender perfection.
cooking.nytimes.com
This elegant cheesecake is based on Amanda Hesser's mother's simple recipe The crust is made of Nabisco chocolate wafers and butter The bottom layer is a fluffy pool of cream cheese, eggs and sugar
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This is the easiest lemon dessert I have ever made, it uses only three ingredients and will always impress guests.
Ingredients: heavy cream, sugar, fruit
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Talk about a yummy way to get your children to eat fruits and nuts. They'll love these bars.
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Get Fruit Salad Recipe from Food Network
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This spicy cucumber salad is a Korean restaurant favorite!
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Mascarpone cheese adds richness to the familiar filling.
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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There's not much chopping involved in this tangy, sweet coleslaw made with poppy seeds, green peas, peanuts, and ready-made coleslaw mix. Just stir it together, let it stand for a few minutes, and serve.