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cooking.nytimes.com
This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose “Made in India: Recipes From an Indian Family Kitchen” was released in 2015 The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end.
cooking.nytimes.com
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers I had sort of forgotten about it until I came across it again recently at Bob’s Red Mill
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This easy recipe for noodles with peanut sauce has fresh vegetables and makes a fast, filling dinner with pieces of sliced chicken breast added on top.
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Get Southwestern Egg Rolls with Salsa Dipping Sauce Recipe from Food Network
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Get Masters Marinated Salmon Recipe from Food Network
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Get Artisan Double-Cherry Pie Recipe from Food Network
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Get Apple Pie with Cheddar Cheese Crust Recipe from Food Network
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For those of you who are not familiar with fruit mince pies, they are part of the Christmas tradition in the UK, Australia and New Zealand. In the spirit of...