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Get Poona Pancakes Recipe from Food Network
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This recipe for smooth guacamole is made by blending tomatillos, cilantro, chiles, onion, and avocado; serve it on tacos, burritos, or tortilla chips.
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This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.
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Get Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti Recipe from Food Network
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Get Chilaquiles Rojos (Traditional Mexican Breakfast Dish) Recipe from Food Network
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This recipe is by Matt Lee And Ted Lee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Want an irresistible bite? Try Emeril Lagasse's fresh twist on New Orleans' favorite sandwich: the po'boy.
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The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
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Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
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This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey It requires slowly grilling the marinated chicken, ideally over charcoal — a little extra work that lends the finished kuku paka a wonderful smoky flavor — though in a pinch, you can use a grill pan on the stove
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Chopped greens, onions, and chiles mixed into tamale dough and steamed.