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Delicious, fried eggplant shells are stuffed with a spicy vindaloo eggplant and onion stuffing in this vegetarian dish.
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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 recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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Craving falafel? You need to soak the chickpeas a full day before you actually want to eat. After that, it's simple to make. Serve with Chef John's tahini or tzatziki sauce and pita bread.
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This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.
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Elegant tea sandwich recipe made with buttered soft white sandwich bread, tangy pickled bread-and-butter radishes, and peppery watercress.
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Zucchini blossoms are added to this quick and easy vegan zucchini noodle dish that is ready in under 30 minutes. Chickpeas add protein to the dish.
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A hearty side with unusual spices.
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Black-eyed peas simmered with ham hocks and seasoning for a true Southern craving!
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This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
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Fish is simmered in a broth flavored with ginger, galangal, lemon grass, and tamarind juice in this Thai sour fish soup recipe called Tom Byoo.
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Chicken is baked on a layer of penne pasta flavored with seasoned tomato juice for a weeknight chicken pasta bake with a restaurant flair.