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cooking.nytimes.com
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
www.allrecipes.com
Chipotle chiles, cumin, and lime juice give Mexican flavor to marinated and grilled steak. Perfect for a backyard barbecue. Leftovers make excellent additions to quesadillas or fajitas.
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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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A sublime blend of soy sauce, Italian-style seasoning and barbeque sauce mixed with spices brings out the full, mouthwatering flavor of steak!
cooking.nytimes.com
Southern-style sweet potato salad with pecans makes an excellent companion for fried chicken
www.chowhound.com
In this easy BBQ baby back ribs recipe, the ribs are rubbed with spices, cooked in the oven, and finished on the grill with a tangy homemade barbecue sauce.
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Flavorful from-scratch dumplings float atop a tasty turkey and vegetable soup replete with green beans, carrots, and celery for the ultimate Thanksgiving comfort food.
www.delish.com
Low-carb pizza crust made out of chicken? Better believe it.
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The marinade for this baked tofu is a mixture of soy sauce, hoisin sauce, Asian-style chili sauce, and fresh ginger.
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Marinated short ribs are grilled until crispy on the outside and tender on the inside. These full-flavored ribs are a sure-fire hit.