Search Results (4,103 found)
www.allrecipes.com
A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.
www.delish.com
Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.
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A simple mix of sesame seeds and salt.
Ingredients: salt, sesame seeds
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Rib eye steaks marinate in orange juice, toasted cumin seeds, and a few other seasonings before hitting the grill briefly for delicious, flavorful seared meat.
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As much as I love being a CSA member, some weeks I get things that have minimal utility. One of my fruit deliveries last summer was a quart of fresh currants...
cooking.nytimes.com
This recipe is by Marian Burros and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thinly sliced fennel, beets, and green onions make a pretty and different salad. The dressing is just lemon juice and olive oil.
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Get Tahini Grilled Salmon with Sauteed Spinach, Beets with Sesame Seeds, Eggplant Puree and Tahini Sauce Recipe from Food Network
cooking.nytimes.com
Clean and simple Eight ingredients — apple cider, cider vinegar, cabbage, mustard seeds, celery seeds, sugar, salt and pepper to taste — combine into what ought to be a staple of your repertoire You’ll need to cook the cider down by half before using it, but everything else goes in raw, and the combination matures over the course of a few hours into a side dish that can accompany just about anything grilled or roasted, pulled or hacked
cooking.nytimes.com
Dan Graf, a genetics major who dropped out of Rutgers, founded Baron Baking in Oakland, Calif., after working in a delicatessen The son of a Bergen County, N.J., contractor, he grew up accompanying his father to jobs on weekends Stopping for bagels was part of the ritual
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An easy, moist cake made with a mix. Poppy seeds are blended in and it's baked in a Bundt pan.
cooking.nytimes.com
Homemade mustard is better than its supermarket counterpart, and it’s stupendously easy to make Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all of one variety if you prefer Use cold water to soak the seeds, and after puréeing, taste your mustard