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Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into the rice and sauces the whole dish.
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The flavor of this dish is rich, fragrant and mellow, not hot. You can make the sauce ahead of time and simmer the chicken in it just before serving.
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A mix of winter root vegetables, including rutabaga, parsnips, and carrots, are simmered in the slow cooker to make this tasty Paleo soup.
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Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties.
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Get Beer Braised BBQ Pork Butt Recipe from Food Network
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Get Hot-Smoked Salmon and Chipotle Crema Recipe from Food Network
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Get The Feenie Weenie Recipe from Food Network
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This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lamb Chops with Carrot Puree and Cucumber Salad Recipe from Food Network
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Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.
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Get Chicken Tandoori Recipe from Food Network