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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.
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This delicious, Indian-inspired dish is made by quickly cooking chicken and shallots with curry paste, then bathing everything with a coconut milk-mango puree!
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Get Hominy Grits with Shrimp Two Ways Recipe from Food Network
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A 'hot' favourite of the Thais and one of our favourites too! It can be as easy as buying the ready made paste from an Asian supermarket or you can make your...
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Curried butternut squash soup is simmered with coconut milk for a spicy Thai-inspired soup great for cold evenings.
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Get Parsnip Puree Recipe from Food Network
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A quick pickling yields tangy, tasty results with no cocktail sauce needed.
cooking.nytimes.com
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal This can be served as a separate course or as a side dish.
cooking.nytimes.com
Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They’re sturdy enough to withstand additional cooking without falling apart Even after a 20-minute sizzle in a skillet with olive oil, they stay intact, their exteriors turning crunchy while their insides become creamy Serve these as a party snack instead of roasted nuts, and you’ll have a hit
Ingredients: olive oil, chickpeas, piment n
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This Thai-influenced dish combines savory curry roasted potatoes with crunchy fresh vegetables and a light dressing.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.