Search Results (1,248 found)
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Serve this glamorous dish on a bed of couscous with a shower of chopped cilantro.
cooking.nytimes.com
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Dukkah It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries
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A Tunisian spice mixture used together with harissa to season meaty stews.
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Adding chiles to a brine adds spicy flavor to traditional dill pickles.
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Get Perfect Porterhouse Steak with Herb Butter Recipe from Food Network
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Get Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice) Recipe from Food Network
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Harissa is a popular spicy condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and is widely in Tunisian cuisine.
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This recipe for Vietnamese-style summer rolls with peanut sauce contains shrimp, noodles, and herbs wrapped up in rice paper.