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Get Turkish Braised Lamb Shanks with Roasted Plums Recipe from Food Network
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In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce
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"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.
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Shredded carrots and zucchini added moisture and flavor to cakes, so why not beets? This recipe combines all three with ground hazelnuts, plenty of vanilla, a...
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This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This chai sufganiyot recipe takes sugarcoated Hanukkah donuts and fills them with a spiced pumpkin buttercream.
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This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beer, Ginger, and Garlic Braised Brisket Recipe from Food Network
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Get "Old Bay" Grilled Steak Fries Recipe from Food Network
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Get Gingersnap Mango-Lassi Cheesecake Minis Recipe from Food Network