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cooking.nytimes.com
This wonderfully spiced dish is halfway completed before you start cooking I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them
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This hearty and delicious stew is also paleo diet-friendly.
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Red curry, coconut milk, fresh ginger and other spices bring Southeast Asian flavors to a classic American pot roast.
Ingredients: peanuts, cilantro
cooking.nytimes.com
This recipe is by David Tanis and takes About 1 1/2 hours plus marinating time. Tell us what you think of it at The New York Times - Dining - Food.
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Try this simply delicious, melt-in-your-mouth, roasted cauliflower, spiced with a hint of curry. Perfect as a vegan side dish or main dish.
cooking.nytimes.com
Here is a quick, zesty summer meal, easy to throw together after a day at the beach You can use the recipe as a template, substituting chicken, tofu or vegetables for shrimp, if desired.
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Curry marries black Kalamata olives to produce a rich, distinctive deviled egg. Be sure to make enough: your guests will ask for more!
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Sweet potatoes and cauliflower are tossed in a sweet and savory curry blend, creating a quick and easy side dish.
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Get Grilled Spiny Lobsters with Bahamian Curry Sauce Recipe from Food Network
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Get Crispy Curry Cutlet Sandwiches on Naan Bread Recipe from Food Network
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Get Pretzel-Crusted Chicken Fingers with Curry Ketchup Recipe from Food Network
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Get Roasted Spaghetti Squash with Curry-Shallot Butter Recipe from Food Network