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cooking.nytimes.com
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans In the Texas spirit, it does, however, call for three pounds of meat — boneless chuck, buffalo or venison There is also some bacon for good measure
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Serve this spicy blend of almonds, sesame seeds, cumin, coriander, and turmeric, known as dukka or dukkah in Egypt, with fresh bread and dipping oil.
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The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast these eggs make a great breakfast treat.
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Whip up this quick mole sauce with ingredients you have in the cupboard. Serve it over chicken (or your favorite meat).
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Since this chili slowly simmers all day long, the flavors blend together to make each bite satisfying and delicious.
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Sour cream is blended with apple sauce, Dijon mustard, and mayonnaise to make this quick creamy salad dressing.
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Looking for an easy vegan burger? Try these black bean and sweet potato burgers flavored with mustard, cumin, cinnamon, and fresh ginger.
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Better-for-you turkey sausage and vegetables get a big flavor boost from a slightly spicy Southwestern marinade.
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I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking!