Search Results (9,046 found)
cooking.nytimes.com
Sweetened, spiced hot tea is sold all over India by chai wallahs, or tea sellers This version, which is adapted from “Street Food of India” by Sephi Bergerson, is made with black tea, fresh ginger, green cardamom pods, milk and sugar Make it your own by adding cinnamon, cloves, pepper, fennel or star anise.
www.delish.com
These easy bread squares are best served right out of the oven.
www.chowhound.com
This recipe for grilled vegetarian skewers has halloumi cheese, bell peppers, mushrooms, and eggplant with a tomato-artichoke sauce.
www.foodnetwork.com
Get Straw & Hay with Gorgonzola Recipe from Food Network
www.foodnetwork.com
Get Falafel Recipe from Food Network
www.allrecipes.com
Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.
www.allrecipes.com
This recipe makes traditional crab cakes. Enjoy!
cooking.nytimes.com
This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York It is a dish steeped in the flavors of North Africa, but also of France Chicken serves as the protein, bathed in a blend of North African spices — cinnamon and coriander, turmeric, ginger powder and cardamom — combined with tomatoes, saffron and a little stock
www.allrecipes.com
Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences.
www.chowhound.com
A classic pesto pasta salad recipe, with cherry tomatoes and fresh mozzarella.