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Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
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This virgin Pimm's Cup cocktail recipe is made with infused nonalcoholic white and red wines to replace the gin and Pimm's.
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Green seeded pumpkin kernels (Mexican pepitas) are roasted with an easy, savory seasoning mixture until toasted and crisp. They're not the usual roasted and salted pumpkin seeds.
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This pork chop recipe has oven-roasted bone-in chops topped with a sweet-tart, cherry-port sauce.
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There’s nothing like a dip to please a crowd, as Mark Bittman wrote in 2011 There are the classics, of course: your French onion dips and potted shrimp And then there’s rillettes
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Berbere is the highly aromatic and extremely hot national spice mixture of Ethiopia.
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Garam masala is a spicy blend of aromatic spices and chiles from northern India. Make it at home, and you'll never want to use the store bought blend again.
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This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
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The basic mixtures of spices essential to Indian cookery are called masala, from an Arabic word meaning seasonings.
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Artichokes cooked with olive oil and lemon.
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This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.