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Bring something unique to the next party: a bowl of sweet crunchy brittle made with pumpkin seeds and beer. Cayenne pepper and cinnamon add their spicy notes to the candy.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Traditional South Carolina benne wafers, thin, crispy, toasted sesame seed cookies.
www.delish.com
The jalapeño in this tomatillo-based salsa is a good source of vitamin C and can be either mild or fiery (depending on whether you leave in the seeds). The freshly ground cumin seeds in the salsa add a toasty depth of flavor that is great with salmon
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These crackers with a nutty, earthy flavor are light, but still sturdy enough for dips and spreads. Experiment with other seasoning combos.
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Poppy seeds add crunch and richness to these bite-size tea cake cookies that are rolled in powdered sugar.
www.delish.com
Alton Brown's candy-making trick: heating the sugar syrup in a saucepan nestled in a cast-iron skillet so it cooks evenly.
www.chowhound.com
This is a dish from rural Bengal in the eastern part of India . This dish requires using Mustard Oil but you could also try using vegetable oil . Pata-means green...
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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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Get Beef Tamales Recipe from Food Network