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If you're tired of buying overpriced, bland fried rice, cook up this 'twisted' medley of brown rice, curry, lemon juice, and cayenne pepper.
cooking.nytimes.com
This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.
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Instead of relying upon fat, this recipe, created for Bobbi Brown by F&Ws Grace Parisi, gets its bold flavors from ingredients like chipotles, grilled onions and citrus juice.
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Oranges are hollowed out and filled with mashed sweet potatoes, orange juice, eggs, vanilla extract and butter. A sweet, buttery pecan topping is spooned on top, and the oranges are baked. This is a sweet treat that's impressive and tasty.
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Fresh and dried cranberries cook with cranberry juice and orange flavors for a bright, jewel-like cranberry sauce they'll all be talking about. Serve it in a beautiful glass dish or compote.
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A dish that's popular in throughout the Middle East combines thinly sliced roast beef with a fragrant, spicy sauce starring cinnamon, allspice, cardamom. To serve, the meat is layered in pita rounds and topped with a fresh parsley mixture, chopped tomatoes, and savory tahini sauce.
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This fluffy quinoa tabbouleh salad is unusually delicious with the addition of tuna marinated in soy and lime, shiitake mushrooms cooked in dashi, and a pungent...
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A makeover of the old date bars, these thin and crispy bars have a delightful sweet-tart filling with dried apricots and orange juice.
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This sweet and sour sauce is quick and easy to make from scratch with few ingredients like pineapple juice, vinegar, soy sauce, and ketchup.
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This basic ceviche recipe includes white fish 'cooked' in lime juice and tossed with cilantro, green onion, and tomato for a refreshing first course.
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This Caribbean Calypso hot sauce packs a ton of heat from habanero peppers, and sweet and tangy notes from brown sugar and lime juice.
cooking.nytimes.com
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.