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cooking.nytimes.com
The journalist Joseph Wechsberg introduced many Americans to the pleasures of Austro-Hungarian food, including this liptauer spread The recipe is adapted from "The Cooking of Vienna's Empire," Mr Wechsberg's 1968 entry in the Time-Life Foods of the World series
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Spiced lamb is simmered with rice and whole heads of garlic in this Central Asia-inspired dish.
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This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan.
cooking.nytimes.com
This straight-from-the-garden vegetable salad is the essence of summer on a plate It’s very easy to make, but you’ll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.
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Vegetables tossed in turmeric and wrapped up with red lentil hummus.
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Get Sweet Potato Pecan Salad Recipe from Food Network
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This is one of our favorite salad recipes. The combination of Romaine lettuce, toasted pecans, and fresh strawberries is unusual, but so good!
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Get Pineapple-Coconut Sangria Recipe from Food Network
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Get Braised Chicken Thighs and Legs with Tomato Recipe from Food Network
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Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes.
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Get Multigrain Stuffing With Nuts and Dried Fruit Recipe from Food Network
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Cheesy Tortellini Casserole is like lasagna, minus all the time and effort. Just boil some tortellini, mix with tomato sauce, top with cheese, and bake until bubbly. Dinner is ready!