Search Results (9,114 found)
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This is from my French-Tunisian sister-in-law, direct from her mother in Bir Ali bin Khalifa, Tunisia. Also influenced by kouskousei I've eaten in Tunis (Sidi...
cooking.nytimes.com
Since soaking and cooking takes a lot of time, you might want to double this recipe and freeze in small batches with some of the cooking liquid.
www.delish.com
Make this simple salad in minutes, and take it with you to work or school.
www.allrecipes.com
These open-faced vegetarian empanadas with a creamy corn filling flecked with spring onions are a classic Argentinean snack or appetizer.
www.allrecipes.com
These vegan pumpkin spice cookies, made with almond milk, pumpkin, and vegetable oil, are quick and easy to prepare during the holidays.
www.allrecipes.com
Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
www.allrecipes.com
Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
www.allrecipes.com
Try this easy recipe for Spanish rice and beef, baked with tomatoes, bell peppers, thyme, and chili powder into one delicious one-pot dinner
www.simplyrecipes.com
Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
cooking.nytimes.com
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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A classic Japanese chicken curry recipe with sweet potatoes.