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A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor However, once the batter is ready, it can be refrigerated and kept for several days, even a week With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch
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Cuban-style black beans for serving with coconut rice and fried plantains.
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This classic paella mixta recipe of meat, seafood, and rice is an easy, impressive dish with lots of Spanish flair.
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Valerie Luu's cousin swears by the ginger chicken sold by his favorite xoi ga street hawker in the Vietnamese city of Can Tho. After tasting it themselves on a scouting trip, Luu and Katie Kwan created their own version.
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This is a simple and savory stove top pot roast made with turnips, carrots and potatoes.
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Chicken legs with bits of spicy chorizo are simmered in a homemade chile sauce until the meat falls off the bone. Serve with tortillas and your favorite condiments.
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This recipe results in lots of garlicky shrimp tossed with some linguine, white wine, and lemon juice.
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Get Shredded Chicken and Tomatillo Tacos with Queso Fresco Recipe from Food Network
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Get Burgundy Mushrooms Recipe from Food Network