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cooking.nytimes.com
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
cooking.nytimes.com
Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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Get Chorizo Quesadillas Recipe from Food Network
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Get Mediterranean Shrimp Wraps Recipe from Food Network
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A delicious falafel sandwich recipe with peppers, onion, and eggplant.
cooking.nytimes.com
This cool-weather panzanella trades tomatoes for caramelized roasted squash It is a great salad for a buffet, but you can also make a meal of it.
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This deviled ham recipe mixes ham, mayonnaise, pickle relish, cayenne, Tabasco, and Dijon mustard into a smooth, spicy spread for sandwiches or crackers.
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Get Farfalle with Chicken, Porcini Mushroom and Swiss Chard Recipe from Food Network
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Get J J's Smoked Gouda Vegetable Soup Recipe from Food Network
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Sliced zucchini coated in butter and lemon pepper and baked.
Ingredients: zucchini, butter, lemon pepper
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A slight twist on the traditional pumpkin pie.