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My friend's father, who is from India, showed me how to make this. It's delicious! Serve with hot cooked rice.
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This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.
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Get Cranberry-Clementine Mulled Sangria Recipe from Food Network
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The name of this French dessert means “floating island.” It consists of soft meringue islands set afloat on a sea of the pourable vanilla custard called crème anglaise Traditionally it is garnished with caramel sauce and praline powder Here the dessert is flavored with cardamom and rose water instead, drizzled with cherry syrup and topped with pistachios.
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Get Not Yo Mama's Muffuletta Recipe from Food Network
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Chef John takes gumbo to the oven, baking up a beautiful golden brown roux right alongside the chicken, sausage, and Holy Trinity in this dish.
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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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This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Julia Moskin and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Caribbean Pepper Pot with Chicken and Shrimp Recipe from Food Network
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Get Saag Paneer: Spinach with Indian Cheese Recipe from Food Network