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Sauerkraut is slow cooked with clove, bay leaf, and juniper berries. This dish is wonderful baked along with your main meat entree.
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Cranberry sauce is added to turkey drippings, curry powder, and orange zest, creating a festive twist on traditional Thanksgiving gravy.
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Cilantro and yogurt give these samosas the Indian flavor. This is an amazing recipe that will surprise you with how easy it is to make samosas like an Indian restaurant.
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Fresh rosemary, thyme and sage blend with garlic, olive oil and balsamic vinegar for an herby marinade.
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Leeks trimmed and gently braised in butter and white wine and seasoned with thyme, garlic and parsley.
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Rich in vitamin K, Swiss chard is as good for you as it is good to eat. Spinach would also work nicely in this soup.
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Galangal, lime leaves, and lemon grass flavor this base for making most of the popular Thai soups.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Browned breast of chicken is sauteed with vegetables in a coconut curry paste, and gently sweetened with apples and raisins. Serve over rice.
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This is a very easy and deliciously different cheese ball; your guests will love it! The curry and cream cheese are rich and tasty. This is best served on a hearty wheat cracker.
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Get Coconut Curry Shrimp Recipe from Food Network
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This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.