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cooking.nytimes.com
The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.
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Get Chickpea Soup with Spiced Pita Chips Recipe from Food Network
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A yogurt-based marinade with cayenne pepper, ginger and garlic spice up your salmon fillets before they go under the broiler.
cooking.nytimes.com
This recipe is by David Tanis and takes 30 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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Potatoes, peas and carrots are cooked with Indian spices for an easy yet exotic side dish.
cooking.nytimes.com
This is a play on tsimmes, a traditional Jewish casserole The flavors of North Africa and the Middle East are utilized for this lamb shoulder Braising the meat in red wine yields a tender cut of meat without a lot of work.
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Get Edamame Hummus Recipe from Food Network
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Get Spiced Citrus Baby Kale Recipe from Food Network
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Beans- Use a bean you like, I still haven't chosen a best bean for this chili. I try a different bean each time I make it. The last batch I used yellow indian...
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I'm using Chow's recipe feature to note down and collect recipes for my Asian family's everyday food. This particular recipe is for a simple mushroom curry, similar...