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cooking.nytimes.com
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog While Ms Forte loves whole roasted brussels sprouts, she knows many people don’t like the woodsy center
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Get Cold Chicken Curry with Toasted Almonds and Crystallized Ginger Recipe from Food Network
cooking.nytimes.com
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
www.delish.com
Trade mayonnaise for a mixture of olive oil and Dijon mustard and add in pickled gherkins and capers for an upgrade on what you might expect from this classic picnic fare.
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This flavorful new take on a barbecue staple with the help of a garlicky, herb-flecked chimichurri sauce is the perfect centerpiece for a backyard celebration.
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This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce.
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Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le Tobsil, Marrakech's most ambitious Moroccan restaurant.
www.simplyrecipes.com
This chilled pea salad is made with frozen peas, smoked almonds, water chestnuts, and a hint of curry. It's a great addition to your summer salad recipe collection.
www.allrecipes.com
Kabocha squash and onion are cooked in a curried coconut milk sauce with ginger and fish sauce in this quick and easy vegetarian side dish.
www.allrecipes.com
Pork is tossed with leftover cooked rice, spring onions, garden peas, and curry paste in this delicious version of Chinese fried rice.
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An exotic herb mixture from Georgia.