Search Results (12 found)
cooking.nytimes.com
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian “India is totally different than Trinidad,” she says
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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A Southwestern-style recipe for sweetcorn cakes with avocado salsa
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Preserved lemon gives this exotic vinaigrette an extra dimension.
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Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food.
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Get Bacalao Guisado (Codfish Stew) Recipe from Food Network