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cooking.nytimes.com
In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce
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The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful...
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Get Stuffed Pork Chops with Roasted Vegetables and Soft Polenta Recipe from Food Network
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Skip that Chinese takeout order and make delicious sweet and sour pork at home with very little effort in your Instant Pot(R).
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When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy.
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Celery, carrots, and bell peppers add plenty of crunch and color to this tasty potato salad.
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A traditional bistro dish of top-quality raw beef chopped and served with onion, capers, parsley, mustard, and egg yolk.
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Need to use up your extra ham from your holiday meal? Make a ham and bacon hash!
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Get Best-Ever Beer Cheese Soup Recipe from Food Network
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Get Steak-and-Potato Salad Recipe from Food Network
cooking.nytimes.com
While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person