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Fish fillets can be a weeknight cook’s savior They are healthful and easy to prepare, require little time to cook and take well to all manner of spices In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust
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Get Roasted Root Jumble with Feta Recipe from Food Network
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Cauliflower and potatoes are simmered with aromatic Indian-inspired spices for a quick dinner ready in under an hour.
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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Potato cubes are fried in Indian-inspired spices for a perfect accompaniment to a curry dish. Serve alongside tamarind chutney for dipping.
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Get Garlic Chicken and Potatoes Recipe from Food Network
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This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar The acid “cooks” the florets a little as ceviche does fish After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing
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Get Shakshuka Recipe from Food Network
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Flavored with Japanese chile powder.
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This honey dressing with poppy seeds is a sweet way to dress up a fruit salad or a simple green salad.
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This recipe is by Regina Schrambling and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.