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cooking.nytimes.com
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor However, once the batter is ready, it can be refrigerated and kept for several days, even a week With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch
cooking.nytimes.com
Chicken, that old weeknight standby, can get pretty boring day after day This dish, adapted from "Mediterranean Cooking" by Paula Wolfert, is almost as easy as a few pan-fried chicken breasts, but its flavors – ginger, turmeric, cumin, Spanish sweet paprika, briny olives – are far more exciting If you have the time, brining the chicken thighs for a couple of hours in a salt-sugar-water solution before cooking will yield supremely tender meat, but if you're in a rush, skip it
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Get Pumpkin Cinnamon Rolls Recipe from Food Network
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A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist.
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Get Pork Tenderloin With Melon Salad Recipe from Food Network
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Get Sean's Sweet Salsa Recipe from Food Network
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I made these turkey burgers recently, adapting a Martha Stewart recipe for lamb kofte, and they turned out really good—juicy and flavorful. You can serve...
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Get Moroccan Carrot Salad with Parsley and Roasted Lemon Recipe from Food Network
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This classic molasses crinkles recipe is an easy, spiced cookie, perfect for Christmas or on a holiday cookie plate.
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This is an award-winning recipe from Edwina Gadsby of Great Falls, MT.