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The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg But double the batch
cooking.nytimes.com
Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen But the fiery, crunchy chicken wings there are the stuff of dreams This recipe, from the chef Rio Irie, hits all the right notes: spicy from chile paste and fresh ginger, salty from soy sauce, funky from fish sauce, sweet from mirin.
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A traditional Chinese New Year dessert flavored with almond extract and Chinese brown sugar.
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Get Pitcher Of Bloody Marys Recipe from Food Network
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This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food.
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Get Saffron Rice Recipe from Food Network
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The cardamom-spiced dough makes these Danish cinnamon rolls stand apart from the sweet roll crowd! Frost with a confectioners' sugar glaze, if desired.
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Olives baked with rosemary, garlic, tangerine, and fennel seeds are a warm and kicked-up appetizer that will impress all your guests.
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
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Seasoned green onions go well with many dishes, both Korean and non Korean. Mix this up and serve with Korean Grilled Meats, or your favorite grill or BBQ recipe...
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.