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Serve this spicy blend of almonds, sesame seeds, cumin, coriander, and turmeric, known as dukka or dukkah in Egypt, with fresh bread and dipping oil.
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The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast these eggs make a great breakfast treat.
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Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the meat a more intense flavor.
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Squash and green beans are pan-fried in a lemon-based sauce creating a quick and easy side dish.
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This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own.
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A slightly sweet loaf of bread with subtle flavors of vanilla, coriander, and cardamom is made with the dough cycle of a bread machine but baked in the oven. Try it to make a peanut butter-and-jelly sandwich.
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Get Tartar de Kamaji Recipe from Food Network
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A quick way to perk up any sandwich.
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This crispy, cumin-spiced okra is delicious on its own or with yogurt and lentils.
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A sweet and savory way to use up any extra cherry tomatoes you may have on hand, this jam tastes great on crackers with goat cheese or cream cheese.
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Get Tabouleh Salad Recipe from Food Network
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Slather this spicy sauce made with plums, currants, onion, vinegar, and spices on pork chops, chicken, or lamb.