Search Results (3,944 found)
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread. It can be made on the stovetop, in a slow cooker, or in a pressure cooker.
www.delish.com
Recipe for Toasted Sesame Oil and Ginger Bell Peppers with Chili and Black Sesame Seeds, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
www.allrecipes.com
Light and crisp, these cookies are a pistachio lovers' dream. If you don't have ground cardamom on hand try using ground ginger.
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
www.chowhound.com
A recipe for the complex, aromatic Indian spice blend garam masala.
www.foodnetwork.com
Get Aarti's Hot (not heavy!) Homemade Garam Masala Recipe from Food Network
www.chowhound.com
The basic mixtures of spices essential to Indian cookery are called masala, from an Arabic word meaning seasonings.
www.allrecipes.com
Frozen puff pastry makes it easy to whip up these crisp and cinnamony cookies.
www.simplyrecipes.com
A gluten-free, light and airy lemon cake make with almond flour, eggs, and sugar. Perfect for a holiday dessert!