Search Results (4,250 found)
cooking.nytimes.com
When a large crowd is coming over, it’s easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe Their solution Cooking a big cut of meat
When a large crowd is coming over, it’s easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe Their solution Cooking a big cut of meat
Ingredients:
bone, salt, black pepper, olive oil, lemon juice, lemon, garlic, harissa, coriander seeds, cumin
www.chowhound.com
Hara Masala Pomfret is a cilantro based Indian green curry. Not only is it healthy and simple to make, but it's inexpensive and easy to adapt to what you have...
Hara Masala Pomfret is a cilantro based Indian green curry. Not only is it healthy and simple to make, but it's inexpensive and easy to adapt to what you have...
Ingredients:
white fish, potatoes, garlic, onion, green chilies, ginger, coriander seeds, turmeric, salt, basmati rice
cooking.nytimes.com
Fans of soft-shell crab look forward to the season — late spring and early summer — with feverish anticipation The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked Here they are sautéed in a spicy curry butter, which complements the crabs’ rich flavor
Fans of soft-shell crab look forward to the season — late spring and early summer — with feverish anticipation The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked Here they are sautéed in a spicy curry butter, which complements the crabs’ rich flavor
Ingredients:
cumin seeds, coriander seeds, fennel seeds, cloves, nutmeg, black pepper, cayenne, turmeric, butter, garlic, ginger, salt, zest, almonds, scallions, rice flour, crabs, baby spinach
cooking.nytimes.com
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
Ingredients:
bread crumbs, fennel fronds, golden raisins, currants, white wine, saffron, onion, fennel bulbs, anchovy, fennel seeds, coriander seeds, garlic, red pepper flakes, sardines, spaghetti, pine nuts, parsley
www.foodnetwork.com
Get Lamb Loin with Indian Spice Blend and Roasted Vegetable Stew with Frizzled Brussels Recipe from Food Network
Get Lamb Loin with Indian Spice Blend and Roasted Vegetable Stew with Frizzled Brussels Recipe from Food Network
www.foodnetwork.com
Get The Feenie Weenie Recipe from Food Network
Get The Feenie Weenie Recipe from Food Network
Ingredients:
cheese, buns, bacon, onions, sauerkraut, riesling, star anise, coriander seeds, black peppercorns, mustard seeds, garlic, cinnamon, bay leaf, juniper berry
www.allrecipes.com
Full of Indian-inspired flavors, this easy roasted curried cauliflower and onion side dish makes a great addition to any meal.
Full of Indian-inspired flavors, this easy roasted curried cauliflower and onion side dish makes a great addition to any meal.
Ingredients:
cauliflower, onions, coriander seeds, cumin seeds, olive oil, red wine vinegar, curry powder, garlic, paprika, chili powder, cumin, salt, black pepper, cilantro
cooking.nytimes.com
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
Ingredients:
short ribs, vegetable oil, onion, carrot, celery, bay leaf, guajillo chiles, ancho chile, garlic, cumin, cinnamon, clove, sesame seeds, oregano, coriander seeds, plantain, raisins, almonds, tomatoes, chocolate, brown sugar, red wine vinegar, salt
www.chowhound.com
Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it's added it to shredded red cabbage along with mild seasoned rice...
Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it's added it to shredded red cabbage along with mild seasoned rice...
Ingredients:
caraway seeds, rice vinegar, olive oil, dijon mustard, worchestershire, salt, pepper, cabbage, celery, red onion
cooking.nytimes.com
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence In Indian cooking, most spices are toasted before they’re used, a process that brings up their aromatics and mellows and rounds their flavors Here they’re then rubbed onto chicken thighs and grilled, which gives them an additional smokiness that pairs beautifully with the tomato-and-cucumber relish.
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence In Indian cooking, most spices are toasted before they’re used, a process that brings up their aromatics and mellows and rounds their flavors Here they’re then rubbed onto chicken thighs and grilled, which gives them an additional smokiness that pairs beautifully with the tomato-and-cucumber relish.
Ingredients:
cumin seeds, coriander seeds, mustard seeds, tomato, cucumber, chile pepper, lemon juice, sugar, turmeric, ginger, chile, curry powder, chicken thighs
cooking.nytimes.com
I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices — coriander, cumin and caraway — are always present in the classic Tunisian spice mix called tabil It is inspired by the Tunisian tagines I make to serve with couscous, but I served this instead with whole grain flatbread Since my version is vegetarian, I cooked the onions and fennel in olive oil before adding them to the beans so the dish would have a bit of fat and the vegetables would have more flavor.
I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices — coriander, cumin and caraway — are always present in the classic Tunisian spice mix called tabil It is inspired by the Tunisian tagines I make to serve with couscous, but I served this instead with whole grain flatbread Since my version is vegetarian, I cooked the onions and fennel in olive oil before adding them to the beans so the dish would have a bit of fat and the vegetables would have more flavor.
Ingredients:
onion, garlic, coriander seeds, caraway seeds, cumin seeds, olive oil, fennel bulb, aleppo pepper, tomato paste, collard greens, cilantro, lemon
www.foodnetwork.com
Get Grilled Butterflied Lamb with African Spices and Herbed Yogurt Recipe from Food Network
Get Grilled Butterflied Lamb with African Spices and Herbed Yogurt Recipe from Food Network
Ingredients:
lamb, coriander seeds, cumin seeds, sesame seeds, sumac, salt, cinnamon, cloves, milk yogurt, chives, cilantro, dill fronds, olive oil, lemon juice