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These pungent, aromatic, and hot seasoning pastes are staples in the Thai kitchen.
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This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).
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This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.
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Green peppers are stuffed with seasoned ground beef, rice, and onions and topped with mozzarella cheese and baked into a savory side dish.
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These falafels are made from garbanzo beans soaked overnight for a fresh flavor. They are blended with a variety of Middle Eastern-inspired spices and pan-fried to a perfect golden brown.
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This recipe came from a revelation in the ’70s, when my friend Semeon Tsalbins introduced me to the lamb burger It is ground lamb — shoulder is best — highly seasoned and grilled rare Because lamb is the most full-flavored of the everyday meats, it makes a more delicious plain burger than beef
Ingredients: lamb, onion, chili, coriander, cumin, turmeric
cooking.nytimes.com
This recipe is by Bryan Miller and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this recipe for the Egyptian street food ta'ameya, ground fava beans and herbs are rolled in sesame seeds and fried into crisp falafel.
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Get Moroccan Harissa Roast Cauliflower Recipe from Food Network