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William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.
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Khichadi is a traditional dish-usually made along the West Coast of India. This is my version using local organic asparagus, red onions, tomatoes from the Alemany...
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Decorate your gingerbread cookies with gingerbread icing made with plenty of ginger and cinnamon.
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This is an energizing way to start your day or give yourself a midday boost.
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A whole red snapper, its skin delectably crunchy from sizzling in hot oil, is an Asian classic that is not to be missed. Be sure to serve the fish with plenty of steamed rice.
cooking.nytimes.com
Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill That’s the way traditional teriyaki looks: shiny and incised with grill marks In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness
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This classic Ethiopian spice blend with lots of heat and even more spices--like cumin, coriander, cardamom and more--makes an amazing addition to soups and stews.
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Get Cross Cultural Bulgur Wheat Recipe from Food Network
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A saucy Asian-inspired ground turkey mixture is gathered up in lettuce leaves to make these easy wraps.
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Sliced ham is layered in a casserole with pineapple rings and brown sugar, then baked in ginger ale.
cooking.nytimes.com
Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there’s no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market Finally, spring has arrived.