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cooking.nytimes.com
Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang This version was adapted from Amandeep, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal
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A composed appetizer with a black-bean-cake base, a smear of lime-y avocado mash, and a topping of pork carnitas and cilantro.
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Get (Web Exclusive) Round 2 Recipe: Cream of Asparagus Soup Recipe from Food Network
cooking.nytimes.com
This recipe is by Toby Cecchini and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto Recipe from Food Network