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These ribs are generously seasoned with a mix of aromatics and slow-roasted until tender.
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This take on poached pears infuses them with Blue Moon, with coriander and orange zest to help draw out its spicy citrusy flavors, and a malty-sweet Blue Moon...
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Get Chicken a la Vendemmia Recipe from Food Network
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Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy.
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
cooking.nytimes.com
This shrimp boil recipe admittedly requires a lot of ingredients, but don’t be put off In this boil, fennel seed, cloves, allspice and a host of other spices infuse sweet shrimp with flavors straight out of the bayou, while also filling your kitchen with an intoxicating aroma.
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Zucchini simmered with onion, tomatoes and yogurt in a fragrant mix of spices.
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This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey It requires slowly grilling the marinated chicken, ideally over charcoal — a little extra work that lends the finished kuku paka a wonderful smoky flavor — though in a pinch, you can use a grill pan on the stove
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Get Poached Lobster over Corn and Cherry Tomato Salad Recipe from Food Network
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This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.
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This recipe is by Moira Hodgson and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vegetables tossed in turmeric and wrapped up with red lentil hummus.