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Add a kick to your lunch with this Indian-inspired recipe.
cooking.nytimes.com
When I lived in France, in the ‘80s and early ‘90s, I hardly ever ate avocados Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California
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This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all.
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Potato cubes are fried in Indian-inspired spices for a perfect accompaniment to a curry dish. Serve alongside tamarind chutney for dipping.
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Unexpected Indian flavorings take this favorite to an appealing new place. Eat with pita chips, bread, or carrot sticks.
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Get Seared Pineapple Salsa Recipe from Food Network
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Forget a too-bready sandwich, here the patty is turned into the bun and stuffed with your favorite burger toppings.
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Get Pico de Gallo Recipe from Food Network
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Get Garlic Chicken and Potatoes Recipe from Food Network
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Ground chicken, refried beans, and tomatoes with green chiles bring out bold flavors in this one-pot easy-to-make chili and rice dinner.
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There are so many different uses for the plantain and my culture uses wraps for many items. This was something that just came together when I accidentally ran...
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Get Spiced Couscous and Chicken Recipe from Food Network