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cooking.nytimes.com
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan "But rice cookers are the way of the modern world."
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Make a Mardi Gras king cake for the New Orleans Carnival with Chowhound's step-by-step guide. Using bourbon and spices, a plastic baby is optional for this classic...
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Get Butterscotch Ice Cream Sandwiches with Molasses Cookies and Caramelized Pineapple Recipe from Food Network
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This delicious grilled vegetable salad with homemade vinaigrette is served at room temperature. It tastes great the next day, too!
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This chai sufganiyot recipe takes sugarcoated Hanukkah donuts and fills them with a spiced pumpkin buttercream.