Search Results (1,142 found)
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Homemade tandoori masala spice mix, a staple for Indian butter chicken, is easy to make at home with 11 ingredients.
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An extra spicy apple pie that uses every spice in the cabinet - cinnamon, nutmeg, coriander, allspice, and cloves.
www.delish.com
A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming
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Fresh garlic and lemon juice give a powerful flavor to carrots and mushrooms boiled with cumin and coriander.
cooking.nytimes.com
Fish fillets can be a weeknight cook’s savior They are healthful and easy to prepare, require little time to cook and take well to all manner of spices In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust
cooking.nytimes.com
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven Ask your butcher for front quarter of lamb (also called a half bone-on chuck)
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Watermelon cubes are tossed with plenty of cumin, coriander, and chili powder for a spicy twist on a summertime favorite.
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Made with grated zucchini instead of potato, these Indian-influenced latkes are flavored with onions, chickpea flour, cumin, and coriander.
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An excellent fragrant curry to eat either on its own or paired with Indian bread and rice.
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Cubes of paneer simmer in a smooth spinach puree, fragrant with cumin seeds, ground coriander, ground turmeric, and curry powder.
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Get Dry Rub Recipe from Food Network
cooking.nytimes.com
I like coconut oil for sautéing vegetables and aromatics, especially onions They absorb the sweetness of the oil and pass that lovely nuance on to the whole dish In one memorable meal, I sautéed scallions in coconut oil, which managed to perfume an entire pan of plump, juicy shrimp spiked with garlic, ginger and coriander.