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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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Plenty of herbs and fresh garlic boost the bread-crumb base of these meatless stuffed peppers.
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This is a quick-and-easy stir-fry vegetable dish with bell peppers and red onion seasoned simply with sesame oil, salt, and pepper.
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Delicious food puts me in a trance. See if this sandwich made from a tasty Middle Eastern dip makes you hum.
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A generous splash of Marsala wine gives extra depth to chicken braised with stewed tomatoes, Italian seasonings and gravy mix.
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Pair this recipe with other meze (appetizers or small dishes) from Michael Psilakis's authentic Greek dinner.
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Red pepper slices marinated in a vinegar, garlic and anchovy mixture take on a flavor that makes them perfect for condiment trays and salads.
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These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and served with pineapple, cilantro, and salsa verde.
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Seriously addictive.
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Get Mama's Stew Beef Recipe from Food Network
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Using an Instant Pot(R) to pressure cook chicken thighs in a garlic-sesame sauce infuses them with serious flavor.