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When you want to add some exotic heat to a dish.
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An easy vegetarian curry with ginger, chiles, tomatoes, spices, and garlic. Serve hot in soup bowls, or over rice.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Make this simple fennel-scented sausage to toss into pasta or onto pizza Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil
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These refrigerator dill spears are great with a sandwich, as a stand-alone snack, or chopped up as hot dog relish.
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Orange bitters add a hint of citrus flavor and round out any cocktail.
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A nice traditional New York Rye bread made much easier by using the bread machine.
cooking.nytimes.com
The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
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Get Ravenswood Rub Recipe from Food Network
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First you saute onion with cinnamon and cumin. A very happy beginning. Then you stir in tomatoes, fresh shelled peas and coconut milk perfumed with chili powder, coriander, and turmeric. Simmer until peas are tender.
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This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.
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I'm still on my grape seed flour kick and made these yummy Gluten Free Cabernet Cookies the other day which were "all gone" quite quickly. If you like the combination...