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Try these crepe-like items for an Indian-style breakfast made with lentils and rice.
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For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp. Grace Parisi perfected her technique by watching My Mexican Recipes on YouTube.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an East Indian sweet tamarind chutney.
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Chenin Blancs perfect match. Recipe By: Marcia Kiesel
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Asafetida and cumin add Indian flair to sautéed greens.
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A 'hot' favourite of the Thais and one of our favourites too! It can be as easy as buying the ready made paste from an Asian supermarket or you can make your...
cooking.nytimes.com
This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.
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Get Onion Rings Recipe from Food Network
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Potatoes are stir-fried with a variety of spices in this vegetarian curry recipe.
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
cooking.nytimes.com
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon There are, however, shortcuts — if you can suppress your perfectionist urges