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Turkey and barley soup is the perfect way to use leftover turkey after Thanksgiving for cold and dark winter evenings.
cooking.nytimes.com
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
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Onion juice and toasted sesame seeds flavor this sweet and tangy salad dressing.
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Keep these around with some vodka for an instant cocktail hour.
cooking.nytimes.com
Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving
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Get cozy with a bowl of this 20-minute soup.
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Get Rabbit with Anchovies and Capers Recipe from Food Network
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Chef John combines pasta and antipasto for an Italian-inspired dish that's satisfying enough for a main course, and makes enough to feed a crowd at a party or potluck.
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Beef stew meat is combined in a slow cooker with paprika, teriyaki sauce, onion, carrots, celery, potatoes and mushrooms in this thick stew.