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A trademark of home-cooking in southern India, this luscious chicken dish is an authentic Hyderabadi-style biryani.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
If you’ve never made chutney, you might think it to be one of those long-simmering, involved recipes that take the better part of a day Really, making chutney is no harder than making applesauce All you do is cook down the fruit with spices, herbs, sugar and, very important, a little vinegar to accentuate the tang, and you’re done
cooking.nytimes.com
This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.
cooking.nytimes.com
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
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Korean-style spicy pancakes made of kimchi in an egg and flour batter, served with a snappy dipping sauce, are great for using overly-fermented kimchi.
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Get Jalapeno Danger Dog Recipe from Food Network
www.simplyrecipes.com
These are hands down the best Carrot Cake Cupcakes with Cream Cheese Frosting you'll ever find. They're moist without being dense, and have just the right amount of spice. Add nuts or leave them out — it's up to you!
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Get Ginger Poached Pear in Lingonberry Broth Recipe from Food Network
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Cauliflower and potatoes are simmered with aromatic Indian-inspired spices for a quick dinner ready in under an hour.
www.delish.com
All the best parts of breakfast in a convenient pull-apart loaf!