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cooking.nytimes.com
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan "But rice cookers are the way of the modern world."
cooking.nytimes.com
Easier and homier than an apple pie, this gently spiced crumble feeds a crowd If you don't want to make the bourbon cream, serve this with ice cream instead: Vanilla is classic, but ginger, green tea or salted caramel would also be terrific.
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Your basic buttery poppy seed muffin -- with a twist! Succulent confections with mounds of oats, raisins, and poppy seeds.
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Unlike Mexican quesadillas, the Salvadoran version is a moist, sweet pound cake flavored with Parmesan cheese and topped with sesame seeds.
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Extremely low fat and tasty biscotti cookies. Perfect for dipping in hot coffee or tea.
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This lemon rice pilaf flavored with green chiles, turmeric, fresh curry leaves, and crunchy peanuts is a favorite South Indian side dish.
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These hearty crepes are made with whole-wheat and all-purpose flour, soy milk, and flax seeds. They are wonderful topped with blueberry sauce.
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An old fashioned lemon cake recipe. It is usually made up of 3 to 6 white cake layers with a cooked lemon filling between the layers and iced in Seven Minute Frosting.
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Broccoli and bacon in a creamy mayonnaise-based dressing makes a delicious picnic salad.
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Get Nacho Cheesy Popcorn Recipe from Food Network