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A carrot cake recipe kept moist with extra grated carrot, and lightly spiced with cardamom and ginger.
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This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco Save yourself the cost of a plane ticket, however, and make this at home First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate
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This recipe is by Elaine Louie and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spicy Tofu and Vegetable Lo Mein Recipe from Food Network
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Get Q's Seoul Bulgogi and Kimchi Recipe from Food Network
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Get Spicy Turkey Lettuce Cups Recipe from Food Network
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Sweet potatoes during the holidays are a must in our household. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
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Get Chicken Tagine Recipe from Food Network
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Get Five Spice Pineapple Carrot Cupcakes Recipe from Food Network
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Need a new recipe for pumpkin pie this year? Try Iron Chef Michael Symon's twist on this Thanksgiving classic!
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Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.
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Get Hot Cross Buns Recipe from Food Network