Recipes By Laila Ibrahim
34 recipes found
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This Creamy Broccoli Salad With Bacon and Cheddar Is a Southern Potluck Icon
This make-ahead Southern broccoli salad features bacon, cheddar, apples, and pickled raisins tossed in a creamy, tangy dressing.
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30-Minute Chicken With Lemon Butter Sauce (and It Cooks in One Pan!)
This recipe for tender, juicy chicken paillard with lemon-herb butter sauce is ready in 30 minutes for an easy dinner.
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Don't Waste Your Sundays Flipping Pancakes—Make a Dutch Baby Instead!
This Dutch baby has a custardy center and crispy edges, and it comes together with minimal effort—perfect for an easy yet impressive brunch.
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Rich and Gooey Chocolate Banana Pudding
Creamy, chocolatey banana pudding made from scratch—perfect for potlucks, summer parties, or a no-bake treat at home.
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This Fresh Twist on Classic Potato Salad Will Steal the Show at Your Next Cookout
This green goddess potato salad is packed with fresh herbs and coated in a creamy, tangy dressing, making it a vibrant side dish for any meal.
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The Southern Condiment We Put on Almost Everything
This easy-to-make pepper jelly is the perfect Southern accompaniment for cheese, crackers, sandwiches, and much more.
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My Favorite Salad to Use Up Summer Tomatoes (and It’s Not Caprese)
Juicy tomatoes, tangy raw tomatillos, and creamy burrata team up in this bright, summery salad with a punchy white balsamic dressing. It comes together easily with a few simple prep tricks.
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Muhammara: The Bold Middle Eastern Spread You'll Want on Everything
Made from red bell peppers, onions, walnuts, olive oil, pomegranate molasses, and aromatic of spices, this rich and tangy spread practically dares you to find new ways to eat it. Scoop it up with pita bread, spread it on sandwiches, use it as a pasta filling, serve it with other mezze, or serve it alongside your favorite grilled meats or fish.
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Qatayef (Stuffed and Fried Pancakes)
Qatayef is one of the most iconic desserts of the Ramadan season in the Levant. These yeasted pancakes are cooked on a flattop griddle or in a skillet until golden on one side with light air pockets throughout. They’re then filled with cheese or spiced walnuts and raisins, folded into a crescent shape, fried until crispy and golden, then finally dipped in orange blossom syrup right before serving.
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Freekeh Pilaf
For a simple pilaf that accentuates freekeh's unique chew and smoky flavor, it’s critical to soak the grains before cooking and pair it with warm spices and aromatics.