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cooking.nytimes.com
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Paleo Spaghetti Squash and Amped Up Meatballs Recipe from Food Network
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Get Grilled Swordfish with Moroccan Charmoula Recipe from Food Network
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Ali Maffucci's recipe for Gluten-Free Chicken Parmesan with Zucchini Noodles from her cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying...
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A nutritional powerhouse with squash and kale but you'll want a second helping because it tastes so good!