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cooking.nytimes.com
A marinade of garlic, ginger and chili powder meet the strong flavors of tamarind concentrate, garam masala, coriander and turmeric in this spicy beef dish Once the spices are toasted, the beef is quickly seared over high heat in a second skillet, then transferred to cook among them Serve it topped with cilantro for bright bite to contrast the beef's earthiness and heat.
cooking.nytimes.com
This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Slow-Cooker Pulled Pork with Fried Shallots and Chiles Recipe from Food Network
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Chayote squash, Italian sausage, and jalapeno peppers combine in this stew recipe for this unique and tasty stew.
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A crisp and juicy Mexican fried chicken recipe. You will need to soak the chicken in buttermilk brine, then toss in seasoned flour and deep-fry.
cooking.nytimes.com
In summer I want a dish that tampers with the tomato-fish formula as little as possible So instead of cooking the tomatoes, I marinate them, and instead of braising the fish, I grill or roast it Neither fish nor tomatoes need much help.
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Get Falafel Recipe from Food Network
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Kids love crunchy snacks and our healthy alternative to standard potato crisps has extra veggie goodness without losing any of the munchiness.
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Get Grilled Sweet Potato Wedges Recipe from Food Network
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An extremely easy appetizer that keeps them coming back for seconds.
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An interesting variation on the humble taro. Discovered during my travails to our local Indian store seeing this brown beauty and try to find games to bring it...