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cooking.nytimes.com
This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose “Made in India: Recipes From an Indian Family Kitchen” was released in 2015 The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end.
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Chicken noodle soup is a universally loved comfort food. Here's an Asian-inspired rendition with vibrant notes of lime, ginger and chili.
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Get Braised Swordfish Collar With Chorizo and Clams Recipe from Food Network
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Get Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa Recipe from Food Network
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Get Pastitsio Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour and 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lemon Roasted Chicken Salad Wrap Recipe from Food Network
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Get JKL Pesto Pork and Veggie Roast Recipe from Food Network
www.chowhound.com
In this breakfast casserole recipe, tortilla chips tossed in ancho chile sauce are baked with eggs and topped with avocado, cheese, and sour cream.
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This lovely green Avocado Yogurt Dip is creamy, light, and tangy, perfect for dipping a rainbow of veggies, but you can also thin it out for Green Goddess dressing...