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cooking.nytimes.com
Sundal is an addictive South Indian snack made with chickpeas, spiced with mustard seeds, chiles and grated coconut, and sold on the beach in paper cones by roaming vendors A bit like popcorn in nature, though with a softer texture and a lot more zing, it is meant for casual nibbling (It makes great party food.) It is also prepared for certain Indian religious festivals throughout the year
www.allrecipes.com
This is a fantastic, easy to make main dish recipe for a weekend or working mom. Frankfurters are cooked with onions in a zesty honey mustard sauce.
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Even people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils They also cook quickly, and you want them on the al dente side for this salad That means they’ll be ready in 25 minutes, still a long enough simmering time to yield a savory broth
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This is an easy to make lentil-rice casserole with Italian sausage. Very tasty and a family favorite.
www.delish.com
If you substitute oil for the butter, you'll have a vegan dish that won't leave you wondering what's missing.
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Shredded beets and carrots are mixed with lentils, cilantro, and lemon juice for a refreshing and crowd-pleasing salad.
www.chowhound.com
Tender poached chicken and tangy shallot jam flavor this healthy, picnic-friendly sandwich.
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In this smoked turkey recipe, brining and slow smoking bring BBQ to the Thanksgiving table.
www.chowhound.com
A fresh and easy Mexican blender salsa of tangy tomatillos and rich, creamy avocado.
www.allrecipes.com
Chef John's take on the classic Persian savory stew features duck, pomegranate, and walnuts.