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This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian “India is totally different than Trinidad,” she says
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Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. A lovely beginning or finish for any meal, and ready to serve in less than 20 minutes.
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Homemade mayonnaise spiked with anisey tarragon.
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Get Garlicky Herb Sauce for Quick Roasted Chicken Recipe from Food Network
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Seared Scallops over Micro Greens with Orange Tarragon Vinaigrette with Butter Poached Lobster Recipe from Food Network
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This simple ground beef and potato skillet dish uses Mexican-inspired ingredients to produce delicious results.
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Roasted pumpkin seeds, onions, serrano peppers, garlic, cilantro, and apple juice are blended together for this sweet/savory spread.
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The perfect side dish, this easy Mediterranean rice pilaf brightens any meal with a medley of curried rice, almonds, raisins, and pineapple.
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Oyster crackers coated in ranch dressing mix and herbs are perfect for topping salads!