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The basic mixtures of spices essential to Indian cookery are called masala, from an Arabic word meaning seasonings.
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This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you are making a Swiss chard dish and don’t know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer Serve it with warm Arabic bread.
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These vegan sausage patties are treated to a tamari-garlic reduction and a mix of dried herbs and spices. Make ahead for an easy breakfast!
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This shrimp scampi is mmmmm good!
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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.
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Very moist and fruity, these bars go great with coffee.
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Curry powder is the star ingredient in the basting sauce for this delicious, spicy rib roast recipe.
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Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Ingredients: artichokes, cloves, butter
cooking.nytimes.com
This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.