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cooking.nytimes.com
Lentils and curry flavors go together beautifully This pâté tends to be dry if you overcook it, so remove it from the oven when it’s just set, before the top cracks.
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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.
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The secret ingredient? Steak sauce. The creamy part? Mayonnaise and sour cream. The end result is a delicious garlic- infused dressing that would be perfect topping a salad of grilled beef or chicken.
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This spice mix is often called for in many Moroccan dishes.
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If you've ever been to Rochester NY, then you know exactly what this is. This meat sauce is used as the topping for the famous Nick Tahou's garbage plate. A garbage...
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Pork butt is marinated with apple juice overnight, coated with mustard and a sweet dry rub, and smoked slowly in this flavor-packed recipe.
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Try this super-speedy tomato-based enchilada sauce with a truly authentic taste made with Indian-style chili powder.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.
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Recipe for Roasted Almonds, as seen in the September 2008 issue of 'O, The Oprah Magazine.'