Search Results (6,125 found)
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
cooking.nytimes.com
Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus The salad tastes best at room temperature.
www.delish.com
It's the best of fall and a tailgate party, all at once.
www.allrecipes.com
These spicy burgers are full of flavor and smell amazing. They stand on their own, but onions or roasted peppers give them even more of a kick!
www.allrecipes.com
Pressure cooker beans, seasoned with cumin and mustard seeds, are simple to prepare and are a very versatile side dish or a addition to soup or burritos.
www.allrecipes.com
An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.
www.delish.com
Leyden, a Dutch cheese flecked with cumin seeds, inspired this cumin-spiced Gouda fondue. Serve it with soft, warm pretzels or pickled vegetables for dipping.
www.foodnetwork.com
Get Garam Masala Grilled Strip Loin Recipe from Food Network
cooking.nytimes.com
Soft tofu makes a wonderful stand-in for scrambled eggs Serve these savory tacos for a great Mexican and vegan breakfast.
www.allrecipes.com
Ground cumin, chile peppers and ginger are stirred into a hot mixture of tomatoes, crushed pineapple and water. This is when your kitchen begins to smell wonderful. Add a bit of cilantro, lime juice and golden-roasted cumin seeds. Soup for four.
www.chowhound.com
A thick, deep-red seasoning best rubbed on chicken, pork, fish, or seafood, to which it imparts a deep-red color and warm, mild flavor.