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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These no-guilt mozz sticks are even better than the real deal.
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Oven-fried eggplant is a baked version of family-friendly dish with a breading of eggs, Parmesan cheese, and bread crumbs seasoned your way.
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Think jellyroll meets flaky biscuits: this recipe combines honey and butter as a sweet, rich filling rolled up inside delicious biscuits.
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This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
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Betcha can't eat just one!
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The shallow-fried version of chapatis, these crunchy parathas are quick and easy snack or side, made with a garlic and herb-infused batter.
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Try this recipe for tender, spicy, saucy hickory-smoked chicken wings made in your smoker without the wait.
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This nacho cheese sauce is perfect for your next party or game day get-together. Three kinds of cheese are melted into a thick and creamy white sauce. Spice it up as much or little as you like!