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cooking.nytimes.com
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce
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Ground beef and rice meatballs are simmered in a spicy chipotle pepper, tomato, and tomatillo broth in this hearty albondigas soup recipe.
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Last night I was craving something creamy and yummy, so I searched the web in an effort to find something to satisfy my craving. I came across a lot of recipes...
cooking.nytimes.com
This recipe is by David Latt and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Restaurant-Style Salsa Recipe from Food Network
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Make this chicken chili in a slow cooker using canned diced tomatoes with green chiles, corn, and white beans.
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Get Spicy Black Bean Soup Recipe from Food Network
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This Moroccan salad dressing recipe whisks preserved lemon with cumin, paprika, cayenne, and olive oil for a healthy dressing with lots of spicy flavor.
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With Southwestern-Flavored Ground Beef, you can simultaneously make tonight's dinner and tomorrow's lunch. Just save out and refrigerate some of the taco meat and fixings such as shredded cheese and lettuce, plus chopped scallions and tomatoes. A good-looking salad like this will draw potential lunch traders. More likely than not, they'll be out of luck.
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I'm publishing this recipe to encourage the use of PREGROUND achiote; most recipes say to grind the seeds from scratch which is virtually impossible with a mortar...
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Get Curried Chicken Salad Recipe from Food Network
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This recipe was made for summer.