Search Results (42 found)
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Berbere is the highly aromatic and extremely hot national spice mixture of Ethiopia.
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This grown-up punch is perfect for a winter cocktail party.
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The potatoes are cooked with panch phoron, or Bengali five-spice powdera mix that includes fennel, cumin, and mustard seedsthen tossed with turmeric.
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This delicate fish stew comes from the Bengal region of India.
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This classic Ethiopian spice blend with lots of heat and even more spices--like cumin, coriander, cardamom and more--makes an amazing addition to soups and stews.
cooking.nytimes.com
The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig — a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron
cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This crispy, cumin-spiced okra is delicious on its own or with yogurt and lentils.
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This is a tweaked, reduced quantity version of the one at hindustanlink.com, see this topic: http://chowhound.chow.com/topics/450702 It is a work in progress...
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Fresh curry leaf adds fragrance and flavor.
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Get St. Nino's Chicken Recipe from Food Network