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cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 3 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, coriander seeds, mint
cooking.nytimes.com
If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds. 
www.delish.com
Top Chef Masters winner Floyd Cardoz, flavors the salmon with spicy ginger, sweet maple syrup, tangy tamarind, and smoky chipotles.
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For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp. Grace Parisi perfected her technique by watching My Mexican Recipes on YouTube.
www.allrecipes.com
Fresh grated coconut and yogurt form the base of this tangy chutney from South India.
cooking.nytimes.com
Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen But the fiery, crunchy chicken wings there are the stuff of dreams This recipe, from the chef Rio Irie, hits all the right notes: spicy from chile paste and fresh ginger, salty from soy sauce, funky from fish sauce, sweet from mirin.
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A traditional Chinese New Year dessert flavored with almond extract and Chinese brown sugar.
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Get Pitcher Of Bloody Marys Recipe from Food Network
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Olives baked with rosemary, garlic, tangerine, and fennel seeds are a warm and kicked-up appetizer that will impress all your guests.
www.allrecipes.com
White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.