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cooking.nytimes.com
Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang This version was adapted from Amandeep, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal
www.chowhound.com
I made these turkey burgers recently, adapting a Martha Stewart recipe for lamb kofte, and they turned out really good—juicy and flavorful. You can serve...
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Get Roasted Chickpeas 3 Ways Recipe from Food Network
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Get Moroccan Carrot Salad with Parsley and Roasted Lemon Recipe from Food Network
www.allrecipes.com
This Tunisian and Israeli dish is like a Mediterranean version of huevos rancheros. Fried eggs simmer in a sauce of tomatoes, onions, colorful bell peppers, chile peppers, and spices.
www.delish.com
Flavored by a yogurt and spice paste with ginger, cumin and coriander, this chicken tastes almost as good as if it were cooked in a tandoor oven. Like Indian cooks, we remove the chicken skin and score the flesh so that the spice paste penetrates.
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Get Beer-Can Turkey Recipe from Food Network
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Cauliflower rice is seasoned with garam masala, turmeric, cumin, and coriander in this grain-free version of biryani, an Indian-inspired dish.