Search Results (18,947 found)
www.delish.com
You'll think I've gone bonkers with this one.
www.chowhound.com
I pulled this together when I wanted something warming and flavorful to make w/ tofu. While it makes no pretense of authenticity, it somehow tastes very Chinese...
www.chowhound.com
Cap'n Crunch Pancakes use one breakfast food to make another: crushed cereal is turned into fluffy pancakes with a malted milk glaze. Oh, and there's a full can...
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig — a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
www.foodnetwork.com
Get Raise the Steaks: Strip Steaks with Two Sauces Recipe from Food Network
www.simplyrecipes.com
Spicy pumpkin soup! with Southwestern flavors of chipotle, cumin, oregano, and served with pepitas, crema fresca, and cilantro.
www.simplyrecipes.com
Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans.
cooking.nytimes.com
There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique The recipe, however, may be used as a template for any number of variations Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year