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The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
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Best coleslaw ever! Great for grilling just about anything!
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Cherries give this apres-Thanksgiving classic a summery twist.
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Chapsal (sweet rice) Bulgogi is not a dish commonly found in your average Korean home and there are very few restaurants even in Seoul that serve this dish. I...
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Get Roasted Pork Loin with Spanish Onion and Vermouth Recipe from Food Network
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Glazed Baked Ham is so easy and delicious! Choose from two different glazes, both with honey. Baked ham is a great way to feed a crowd during the holidays.
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Get French Onion Soup Burger Recipe from Food Network
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Crispy potato chips add a crunchy crust to these zesty tuna melts with pickles and red onion, perfect for a creamy, cheesy dinner for two.
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Get Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress Recipe from Food Network
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All the ingredients of a cobb salad atop a hot and juicy turkey burger.
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Dijon mustard provides a slight tang that really kicks these family-favorite potatoes to the next level!
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A sweet, savory, and slightly salty marinade with soy sauce, honey, and dry mustard flavors chunks of grilled pork tenderloin.