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This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mini Carrot Cakes with Cream Cheese Glaze Recipe from Food Network
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A quick stew of vegetables, Moroccan spices, and chickpeas.
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cooking.nytimes.com
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan "But rice cookers are the way of the modern world."
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A recipe for the Indian dish chicken tikka masala from Indian-American chef Preeti Mistry