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Fire up your rice cooker, it's dinnertime!
cooking.nytimes.com
The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms In the essay that precedes this moist, cakelike rendition, from her book “Home Cooking,” she writes that it is “home food” — not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors The essay is also a paean to Steen’s cane syrup, from Louisiana, which comes in cheerful yellow cans
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Use a store-bought rotisserie chicken or leftover roasted chicken for this chicken salad with pecans, apples, and grapes.
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Get Baked Tilapia With Coconut-Cilantro Sauce Recipe from Food Network
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Spiced with ginger, garlic, cumin, and red chiles, this chicken curry with potatoes, bell peppers and yogurt is so easy to make and so tasty.
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Get Greens with Spiced Butter and Fresh Ricotta Recipe from Food Network
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This sauce is crack.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Raita is an elemental Indian yogurt sauce, refreshing alongside a fiery curry or even as a sauce for a plain grilled fish Simple to prepare, it is basically seasoned yogurt Additions may be fresh herbs, toasted spices, ginger, garlic and nearly any vegetable or fruit imaginable, from cucumber or carrot to apple or banana.
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Get Stir-Fry Frittata Recipe from Food Network
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Hara Masala Pomfret is a cilantro based Indian green curry. Not only is it healthy and simple to make, but it's inexpensive and easy to adapt to what you have...
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A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken.