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cooking.nytimes.com
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
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Fresh pears, green bell peppers, and jalapenos form the basis of this interesting relish that's put up in jars.
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A version of the classic bearnaise sauce, made without butter, is thickened with egg yolks and flavored with tarragon Dijon mustard.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Super yummy and simple black bean burgers with a spicy jalapeno twist!
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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
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A blend of vanilla flavored vodka and crème de cacao; this sweet and simple martini is a favorite.
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A classic roasted beet salad with oranges, radicchio, and black olives.
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This beer and caraway seed mustard recipe has a hoppy flavor that's perfect with grilled meats.
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A hearty recipe for a ham and cheese breakfast casserole made with bread cubes, cremini mushrooms, and Dijon mustard.
cooking.nytimes.com
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong Going into it when you have no hope is sometimes just what you need to get to a better place
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This is my family's traditional recipe for beets. It's a simple recipe but the end result is great. We enjoy these beets hot or cold over steamed rice, with a...