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Dates, walnuts, cinnamon, and cardamom are blended and formed into raw energy balls that taste just like cinnamon buns.
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This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India It's a smart, simple technique that turns the broccoli crisp and creamy at the same time: charred florets with a lick of thick nutmeg-spiced sauce baked into every nook and cranny Ms
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Oatmeal, always underrated, is the foundation of this pancake But the ingredient that really makes this recipe shine is the cardamom, a spice that has been treasured in Europe for centuries and has been subtly employed since then in pastries throughout the northern part of the continent These pancakes are incredibly tender, with a little chew from the grain and the dried fruit, but beyond that they’re exotic
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This quick, easy wild rice porridge is a nice change from oatmeal.
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This recipe is a blend of mashed sweet and russet potatoes, fresh ginger, honey, butter, and cardamom.
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This recipe is by Elaine Louie and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Stir up a taste adventure with three tasty cereals, three crunchy nuts, and a perfect blend of spices.
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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
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A dry mix for instant Chai tea that you can keep on hand for those frequent Chai tea emergencies. It's also a popular gift.
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Orange bitters add a hint of citrus flavor and round out any cocktail.