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In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce
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This homemade pizza substitutes goat cheese for mozzarella. You can use the sauce recipe, or use store-bought sauce to make it easier. You can always add any other ingredients - artichoke hearts make a great addition!
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Summertime is for grilling with this recipe! Slices of yellow squash and zucchini are mixed with red bell pepper and onion and seasoned with lemon-pepper seasoning to go on the grill and accompany your outdoor cooking favorites.
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This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.
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Get Pat's Broccoli and Chicken Stir-Fry Recipe from Food Network
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Serve this creamy and comforting tomato soup with a grilled cheese for the ultimate cozy meal.
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A vegetarian main dish with a filling of thick, chunky eggplant, mushrooms, and tomato sauce covered with cheesy polenta and broiled until bubbly.
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Get Savannah Red Rice Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread It’s a bit like fondue or queso fundido but not quite as molten and melty Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward
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Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.