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Make this aromatic, quick and easy curry with hard-boiled eggs the next time you're craving Indian or vegetarian food on a weeknight.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Chickpeas 3 Ways Recipe from Food Network
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I made these turkey burgers recently, adapting a Martha Stewart recipe for lamb kofte, and they turned out really good—juicy and flavorful. You can serve...
cooking.nytimes.com
Lamb chops cooked with tomatoes is traditional, but less so when the tomatoes are green Here, unripe, green tomatoes add acidity, which works nicely with the rich gaminess of the shoulder chops If you can’t get green tomatoes, you can make this with the half-green, half-red tomatoes, the kind that haven’t fully ripened on the vine before they need to be picked in advance of a frost
www.delish.com
Flavored by a yogurt and spice paste with ginger, cumin and coriander, this chicken tastes almost as good as if it were cooked in a tandoor oven. Like Indian cooks, we remove the chicken skin and score the flesh so that the spice paste penetrates.
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Get Chicken Thighs with Minty Peas Recipe from Food Network
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Cauliflower rice is seasoned with garam masala, turmeric, cumin, and coriander in this grain-free version of biryani, an Indian-inspired dish.
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Get Olive-and-Spice-Rubbed Leg of Lamb Recipe from Food Network