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cooking.nytimes.com
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce
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The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful...
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Get Stuffed Pork Chops with Roasted Vegetables and Soft Polenta Recipe from Food Network
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Skip that Chinese takeout order and make delicious sweet and sour pork at home with very little effort in your Instant Pot(R).
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This savory pie recipe has a rye and caraway seed crust and is stuffed with pastrami, potatoes, Brussels sprouts, and Swiss cheese mixed with a mustardy sauce.
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Get Nicely Spicy BBQ Sauce Recipe from Food Network
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Get Caramel Cookie Sandwiches Recipe from Food Network
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I'll eat anything in a wrap. One day, I had some leftover thai and a sh**load of raw flour tortillas in my fridge. It was so good, I decided to throw it into...
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Learn to make an easy, quick pickle recipe using a basic brine of spices and vinegar to pickle cucumbers, carrots, cauliflower, green beans, zucchini, or okra...
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Get Zucchini "Hash Browns" and Eggs with Berry-Nana Smoothie Recipe from Food Network