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cooking.nytimes.com
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan "But rice cookers are the way of the modern world."
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Get Slow-Grilled Chipotle Chicken Recipe from Food Network
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When members of the FDNY aren't busy fighting fires, they're fighting their own rumbling stomachs with this spicy, vegetable-rich chicken stew.
cooking.nytimes.com
Heavily spiced strips of pork shoulder fried crisp in a pan Warm corn tortillas Tomatillo salsa and hot sauce
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This recipe for rice and beans is so delicious! I have adapted it from the traditional Haitian style of making rice and beans. The scent and taste of the cloves make the dish! Serve with avocado on the side and you'll want it every night of the week!
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With cranberries, chile paste, cilantro, and roasted corn and butternut squash, this colorful salad is a perfect side dish to make for fall.
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Get Almond Chicken Satay Recipe from Food Network
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Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either the soup's in the pot for less than 10 minutes.
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Get Buttermilk Sherbet with Spicy Peanut Brittle Recipe from Food Network