Search Results (619 found)
cooking.nytimes.com
The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.
cooking.nytimes.com
These cookies are less sweet and chewier than many traditional nut macaroons The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq Ms
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An Indian-style coconut rice pudding recipe.
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Get Indian Rice Pudding Recipe from Food Network
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Get Roasted Chicken with Bourbon Pear Butter Glaze Recipe from Food Network
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Get Down and Dirty Chai Cocktail Recipe from Food Network
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Tahini is made with sesame seeds, which are rich in essential minerals. Blended with nonfat Greek yogurt, it becomes a luscious sauce for cardamom-spiced chicken breast.
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This delightful, warming tart is full of apples, pears, and spices, baked in a cream cheese pastry.
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Get Mint Julep Fruit Salsa Recipe from Food Network
cooking.nytimes.com
Like all the best devil’s food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress
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This recipe for port-cherry coffee cake with almond streusel swirls cherries and port through a vanilla cake batter and tops it with almond streusel.
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Coconut and cardamom are wrapped in an envelope-shaped crepe for a sweet breakfast treat that the whole family will enjoy.