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Combine cabbage with warm Indian spices like curry powder and garam masala for a quick and easy vegan side dish.
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This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour It’s garnished with the Provençal version of pesto, which does not contain any pine nuts It makes a hearty meal
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Red cabbage and celery root are tossed with a zesty apple cider vinegar dressing for a quick homemade coleslaw that gets better with time.
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Chicken legs are stuffed -just under the skin -with a buttery dressing that features fresh garlic, parsley, bread crumbs and other tasty ingredients. Then the legs are slathered with a curry and garlic butter and grilled to perfection.
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This recipe is by Elaine Louie and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It’s jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient
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Yummy curried wild rice and squash soup.
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Get Chopped Grilled Chicken Kelaguen Mannok Recipe from Food Network
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This is a crunchy chicken and rice salad with an East Indian influence.
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Macaroni potato salad is a Hawaiian plate lunch favorite. Two scoops potato mac for me!
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Shrimp, veggies and cheese are the perfect filings for a hearty omelet!
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Get Three Bean Salad Recipe from Food Network