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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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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
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A pork roast is slow cooked with sweet potatoes, onion and garlic.
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When it comes to football party snacks, Chef John's sticky baked chicken wings are an easy winner, marinated and glazed in a rosemary, ancho, and molasses mixture.
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Vegetable broth hosts tomatoes, onion, garlic, celery, carrot and savory herbs, for a soup that's perfect for a cold winter's day.
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Flavored with Japanese chile powder.
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Get Fresh Fruit and Vegetable Salad with Chile and Lime Recipe from Food Network
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A fancy sandwich recipe to make while camping: bacon, grilled asparagus, and egg salad on pain au levain.
Ingredients: tip
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I didn't eat this recipe growing up, not being a Southern boy. However, I've tried and tweaked a few other recipes to come up with my preferred ingredients. For...
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Get Chile Relleno with Vegetable Picadillo and Black Bean Sauce Recipe from Food Network
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A spicy sauce of tomatillos and plenty of cilantro makes this simple chicken dish an extra special. Leave the jalapeno seeds and ribs intact if you want a little more heat.