Search Results (4,082 found)
cooking.nytimes.com
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Chicken breasts are marinated in a spiced yogurt sauce, then baked or grilled.
www.foodnetwork.com
Get Stuffed Poblanos With Roasted Corn Recipe from Food Network
www.allrecipes.com
Cooked in a pressure cooker or slow cooker, venison is moist and tender. Enjoy it as a main course or as a filling in a tortilla.
www.allrecipes.com
This broccoli slaw gets a smoky flavor from mesquite seasoning and smoked chipotle chile powder, and would make a great side dish for ribs, grilled chicken, or fish.
www.foodnetwork.com
Get Edible Vegetable Skewers Recipe from Food Network
www.allrecipes.com
Baked samosas filled with lentils, yam, dried apricot, and coconut milk are a hearty and filling version of the classic Indian appetizer pastry.
www.allrecipes.com
This fantastic Indian vegetarian curry recipe is great with Indian-style breads or rice.
www.allrecipes.com
This is an easy, hearty, spicy soup. I have found that it is a favorite even with picky people! The recipe is always requested. Serve with warm buttered tortillas, cheese, and sour cream.
www.foodnetwork.com
Get Corn Salad Recipe from Food Network
www.allrecipes.com
A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite. And the chopped tomatoes and shredded cheese swirled in at the last minute, finish it perfectly.