Search Results (6,125 found)
cooking.nytimes.com
This chili is renowned for its hotter versions; heavy on the cayenne and chili powder The masa harina thickens the stew and adds a subtle corn undernote.
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The key to this quick pickle recipe is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!
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Get Aarti's Hot (not heavy!) Homemade Garam Masala Recipe from Food Network
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For the regal and expensive pork crown roast, Food and Wine's Test Kitchen Associate Melissa Rubel replaced the run-of-the-mill garlic-herb coating with a smoky harissa version. "I love the way it turns from a paste to a crispy crust,
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This aromatic and hearty lentil soup is spiced with cumin and coriander for a light, yet filling meal.
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Lean ground turkey and heart-healthy avocado come together to make eating right delicious. This recipe brings a little Southwestern flavor to the mix, with salsa in the guacamole and a seasoned burger mixture.
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Replace the usual green bell peppers with yellow ones for more than twice the vitamin C.
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My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided loaves.
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Sera Pelle tosses chickpeas with olive oil, nutritional yeast, cumin, and garlic as a snack for her kids. They're also delicious with a cold beer. Either way, try to serve them hot.
Ingredients: chickpeas, olive oil, yeast, cumin, garlic
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Get Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy Recipe from Food Network
cooking.nytimes.com
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.