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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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Cumin and lime juice add a real zing to these chips, and they're best when served warm.
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Homemade gluten-free crackers just like Mary's Gone Crackers® crackers are easy to make using quinoa, brown rice, and plenty of seeds.
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Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
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Get Monster Muffaletta Recipe from Food Network
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For a great-tasting Chinese beef dish, try this stir-fry. Ice cold beer is the recommended accompaniment.
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Here's a unique recipe for a deconstructed egg roll - think egg roll ingredients without the fried wrapper - that is served simply in a bowl.
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These bite-sized appetizers are creamy, spicy, and cheesy. Why choose between stuffed mushrooms or jalapeno poppers when you can have both? At the same time!
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Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
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Pork chops are marinated in cumin, ginger, lemon, and cardamom, then pan-fried and served with baby new potatoes that are roasted with four fresh herbs.
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This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.