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cooking.nytimes.com
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
www.delish.com
The addition of fresh tomatoes to this recipe really brightens up the flavors.
cooking.nytimes.com
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture
cooking.nytimes.com
This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
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Get Anne's Corn Salsa with Tortilla Chips Recipe from Food Network
www.allrecipes.com
Perfect as a side dish for brunch or dinner, this creamy and crunchy hash brown casserole always fits the bill.
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Get Pollo Diablo (Garlicky, Spicy, Deep-fried Chicken) Recipe from Food Network
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When in doubt on how to make any meal, including pizza, more tasty, #putaneggonit.
www.chowhound.com
This is a remake of a burger I ate in El Reno, NV... the home of the Onion Burger. I Californiaized it.
www.allrecipes.com
Corn tortillas are filled with a mixture of roast beef hash, peppers, onions, and cheese, and then pan fried until golden and crispy.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.