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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
Ingredients:
chicken, olive oil, onion, clove, raisins, walnuts, saffron threads, chicken broth, pomegranate juice, cardamom, allspice, dried lime, cinnamon, red wine vinegar
www.allrecipes.com
Masala tea is also known as chai, and this is an easy, authentic version of the drink, made from scratch with milk and spices.
Masala tea is also known as chai, and this is an easy, authentic version of the drink, made from scratch with milk and spices.
www.foodnetwork.com
Get Aarti's Hot (not heavy!) Homemade Garam Masala Recipe from Food Network
Get Aarti's Hot (not heavy!) Homemade Garam Masala Recipe from Food Network
www.chowhound.com
Custard the way it should be—creamy, smooth, and a cinch to make.
Custard the way it should be—creamy, smooth, and a cinch to make.
www.allrecipes.com
This simple mixture of five spices commonly used in Chinese cooking works great as a rub or in a marinade.
This simple mixture of five spices commonly used in Chinese cooking works great as a rub or in a marinade.
www.foodnetwork.com
Get Beer-Orange Caramel Sauce Recipe from Food Network
Get Beer-Orange Caramel Sauce Recipe from Food Network
www.foodnetwork.com
Get Big-Batch Andouille Gumbo Recipe from Food Network
Get Big-Batch Andouille Gumbo Recipe from Food Network
www.foodnetwork.com
Get Winter Spice Lemonade Recipe from Food Network
Get Winter Spice Lemonade Recipe from Food Network
www.delish.com
Most people cook carrots in water, Shawn McClain says, which dulls their flavor. His secret to keeping them supertasty is to cook them in carrot juice and orange juice until glazed.
Most people cook carrots in water, Shawn McClain says, which dulls their flavor. His secret to keeping them supertasty is to cook them in carrot juice and orange juice until glazed.
www.allrecipes.com
Homemade chia tea concentrate is simple to prepare using a variety of spices steeped with black tea and brown sugar.
Homemade chia tea concentrate is simple to prepare using a variety of spices steeped with black tea and brown sugar.
Ingredients:
water, cloves, cinnamon, ginger, cardamom pods, black peppercorns, brown sugar, vanilla
cooking.nytimes.com
This recipe for edamame in the shell, brought to The Times by Mark Bittman in 2012, could not be easier It can be made either on the stovetop or the microwave Ready in minutes, it makes a perfect snack or complement to a dinner of chicken teriyaki with rice.
This recipe for edamame in the shell, brought to The Times by Mark Bittman in 2012, could not be easier It can be made either on the stovetop or the microwave Ready in minutes, it makes a perfect snack or complement to a dinner of chicken teriyaki with rice.
Ingredients:
edamame
www.delish.com
New Orleans chef John Besh of Restaurant August created a flavoring mix of cinnamon, star anise, black pepper, and sugar to sprinkle on the duck breasts.
New Orleans chef John Besh of Restaurant August created a flavoring mix of cinnamon, star anise, black pepper, and sugar to sprinkle on the duck breasts.