Search Results (1,248 found)
cooking.nytimes.com
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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A summer squash is stuffed with savory rice and sausage with apple and mushrooms, then baked to tenderness for a main dish that's hearty but not heavy.
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These ribs are generously seasoned with a mix of aromatics and slow-roasted until tender.
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This take on poached pears infuses them with Blue Moon, with coriander and orange zest to help draw out its spicy citrusy flavors, and a malty-sweet Blue Moon...
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Get Chicken a la Vendemmia Recipe from Food Network
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Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy.
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
cooking.nytimes.com
This shrimp boil recipe admittedly requires a lot of ingredients, but don’t be put off In this boil, fennel seed, cloves, allspice and a host of other spices infuse sweet shrimp with flavors straight out of the bayou, while also filling your kitchen with an intoxicating aroma.
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Zucchini simmered with onion, tomatoes and yogurt in a fragrant mix of spices.