Search Results (6,125 found)
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This versatile seasoning paste is fruity, smoky, and spicy. Use ancho chiles for more heat, guajillo for less.
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke You can serve them with Greek yogurt, sour cream or crème fraîche But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well
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These Indian Spiced Sautéed Mushrooms and Green Onions are earthy, hearty, spicy, and fragrant with toasted cumin and fresh ginger, and they come together in...
cooking.nytimes.com
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
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Get Fish for Crish: Red "Mole" Swordfish Steaks with Pickled Shallots Recipe from Food Network
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Hawaij is essential to the cuisine of Yemen.
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This dish melds Indian spices and Israeli couscous —a big-kerneled and heartier version of finer couscous. The stars of the dish, however, are the lady...
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A raw cranberry relish loosely based on the raw starfruit-mustard oil relish in the Mangoes and Curry Leaves cookbook. When I made this for a Thanksgiving buffet...
cooking.nytimes.com
Lentils and curry flavors go together beautifully This pâté tends to be dry if you overcook it, so remove it from the oven when it’s just set, before the top cracks.