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One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.
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Get Dill Pickles Recipe from Food Network
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Here's a twist on your usual Bloody Mary. This recipe makes 4 drinks to share with your brunch buddies. Prepare them the night before serving for optimum flavor.
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These pickled garlic cloves take a long time, but they're easy to make and are a real treat.
cooking.nytimes.com
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
cooking.nytimes.com
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
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Ground chicken thighs flavored with apple, onion, sage, marjoram, and celery seed make for delicious from-scratch sausage patties.
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Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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Homemade sauerkraut can be a quick-and-easy side dish using 9 simple ingredients. It pairs perfectly with kielbasa.
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This saag with tofu recipe replaces paneer cheese with tofu, in this vegetarian Indian dish featuring spinach.
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Recipe for Moroccan Lamb Stew with Chickpeas and Prunes, as seen in the April 2009 issue of 'O, The Oprah Magazine.'