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cooking.nytimes.com
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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Curry powder, mango chutney, and ground beef accent this Southeast Asian-inspired dish that features cabbage as the main event.
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This quick salad is a great way to use up leftover chicken. With a bit of curry, sweet fruit, and crunchy pecan, your next party is sure to be a hit.
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This dish is absolutely delicious, and healthy.
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Garlic is gently simmered with cumin, curry powder and chili powder, and then cooked with rice. It makes ordinary rice extraordinary!
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Peanut and curry are blended together for a very unique and creamy textured soup. It goes great with some warm sourdough bread and a light salad.
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This is a crunchy chicken and rice salad with an East Indian influence.
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The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
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Macaroni potato salad is a Hawaiian plate lunch favorite. Two scoops potato mac for me!
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At her restaurant, Asha Gomez tops a cabbage stir-fry with fresh coconut, a Keralan staple. Home cooks can substitute shredded dried coconut (not sweetened) for the fresh kind; it's easier to find in stores.
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Shrimp, veggies and cheese are the perfect filings for a hearty omelet!
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Combine cabbage with warm Indian spices like curry powder and garam masala for a quick and easy vegan side dish.