Search Results (531 found)
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Not as sweet as the store-bought tea, with great spice.
cooking.nytimes.com
I love to sprinkle nigella seeds over the tops of these fragrant buns — they look great and the savory nigella contrasts well with the sweet dough (Sesame seeds would work, too.) Clotted cream is the perfect accompaniment, but if you can’t find it, crème fraîche or mascarpone would also be lovely — whether at breakfast or teatime.
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These savory fritters are made with split pea flour and a blend of mild spices. An East Indian snack that goes well with mango chutney!
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The bark, roots, and other more esoteric ingredients used to make bitters can be found at dandelionbotanical.com.
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An authentic Mexican stew made with red chili pods, pork roast, pork rinds, and pigs' feet (use pork shanks instead of pigs' feet if you are squeamish). You can also substitute hominy for the posole if it is not available in your grocery store.
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Simmered with warm winter spices, this syrup adds holiday cheer to any cocktail.
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The Raspberry Cappuccino is a lovely after dinner drink; a strong coffee with a hint of fruit flavors. We love it!
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This chopped salad recipe tosses raw snap peas, carrots, cucumber, and scallions with a spicy Thai vinaigrette for a healthy and easy salad.
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These fritters regularly feature as an appetiser when a group of friends come over for dinner. They are so easy to make and popular with everyone. I usually pile...
Ingredients: onion, paprika, turmeric, salt
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Black-eyed peas are are actually beans. Likely originating in North Africa and brought to the New World by explorers and slaves, these tasty legumes have long been an important and beloved part of the Southern diet.
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An easy side dish brightened with crunchy fennel and fresh dill.
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Dried black-eyed peas and sausage combine in this slow cooker soup with carrots, oregano, and garlic powder.