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This chole masala recipe is filled with spicy serrano chiles and chickpeas topped with sweet pomegranate molasses.
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Dill adds fresh flavor to this cured fish.
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Eggs combined with Butterball Smoked Sausage and vegetables provide a colorful and tasty dish for breakfast or brunch.
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This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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Kale and quinoa flesh out this tabbouleh recipe for a more filling version of the classic Mediterranean dish.
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This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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Haloumi cheese balances the sharp flavors of this salad.
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Mushrooms make a great filling for tacos and quesadillas Hot, smoky chipotle chiles complement the earthy flavor of the mushrooms You can use cremini or white button mushrooms or oyster mushrooms for this dish.
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An exotic twist on an old classic, this corned beef and cabbage is braised in coconut milk, giving it a subtle sweetness and richness that is delightful.
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Panang curry paste, coconut milk, and chicken breast are the base of this simple Thai curry dish.
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Branzino is baked whole with plenty of lemon, oregano, and white wine.
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This chicken curry recipe is totally diner style. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with rice, puri, naan or chappathi.