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This beautiful rice is infused with onion, a few bay leaves and peas while it simmers and cooks on the stove. The result is a fragrant and very pretty rice pilaf. Serves four.
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This recipe is by Mark Bittman and takes 24 hours, largely unattended.. Tell us what you think of it at The New York Times - Dining - Food.
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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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Soy, ginger, Chinese five-spice and sherry team with an unexpected ingredient--maple syrup--to impart a deep flavor to sesame seed-dredged chicken .
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Get Three Bean Salad Recipe from Food Network
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David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
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The Thai-style version of duck à l'orange here requires only a little more work It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the duck breasts when guests arrive Reheat the curry sauce, carve the meat and combine
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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A variety of lettuce is tossed with egg whites, and topped with cucumbers, carrots, and a delicious, creamy dressing.
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Great for dinner parties, this colorful and flavorful dish is inspired by southern Indian cooking. Potatoes, cauliflower florets, and red lentils combine with onions, garlic, curry powder, ginger, tomatoes, malt vinegar, and chutney.