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cooking.nytimes.com
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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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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Pork enchiladas smothered with roasted tomato sauce are a great way to spice up your dinner routine.
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This Southwest-inspired chicken soup is loaded with black beans, tomatoes, jalapeno peppers, and corn and cooked in a slow cooker for an easy weeknight dinner.
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A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.
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Spike Mendelsohn was inspired by the new beehive in the White House garden to make these lovely, not-too-sweet muffins.
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Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into the rice and sauces the whole dish.
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The flavor of this dish is rich, fragrant and mellow, not hot. You can make the sauce ahead of time and simmer the chicken in it just before serving.
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Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties.
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Get Beer Braised BBQ Pork Butt Recipe from Food Network
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Get Hot-Smoked Salmon and Chipotle Crema Recipe from Food Network
cooking.nytimes.com
I love the Indian spices in these burgers The turmeric offers bonus antioxidant health benefits, but even without it, they’re in abundance in this recipe, with all the carrots and ginger.