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cooking.nytimes.com
Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year
cooking.nytimes.com
This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fried Chicken Salad Recipe from Food Network
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Your childhood grilled cheese but all grown up.
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Get Shaved Summer Vegetable Salad Recipe from Food Network
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Pork tenderloin slow cooks for hours in blackberry sauce, then gets a flavorful red wine and blackberry topping for a savory-sweet dish that tastes fancy but is so easy to make.
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A spicy, salty, buttery treat loaded with nuts and cereal.
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Absolutely wonderful fruit smoothie with raspberries, blueberries, strawberries and more! I have this for breakfast every morning.
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You've never seen potato skins quite like this before.
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This colorful coleslaw is sweetened with agave syrup and given a bit of heat with the use of a habanero hot sauce.
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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.