Search Results (173 found)
cooking.nytimes.com
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
www.allrecipes.com
This is an easy recipe for homemade sweet pickles without the fuss. It takes a while for all the sugar to dissolve, but it's worth the wait.
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These refrigerator dill spears are great with a sandwich, as a stand-alone snack, or chopped up as hot dog relish.
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I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.
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"This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!"
www.chowhound.com
I used baby potatoes for this recipe. You don’t have to peel the potatoes as the skin is quiet tender. Its a pretty quick preparation as there aren’t many steps...
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Mint and mango are joined by star anise and cardamom in this refreshing Indian yogurt drink.
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These bread-and-butter pickles are seasoned with mustard seed, celery seed, and turmeric.
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Chef John transforms a pork shoulder roast into a flavorful cured ham. Plan ahead, as the pork needs to brine for a couple of days.
www.foodnetwork.com
Get Fried Bologna Bites Recipe from Food Network
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This is a simple cucumber salad with radish and red onion tossed in a citrus vinaigrette.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.