Search Results (1,248 found)
cooking.nytimes.com
This recipe is by Elaine Louie and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 25 minutes, plus 1 hour refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Onions, fresh ginger, jalapenos and garlic fried in oil with mustard seeds are added to cooked red lentils in this soup seasoned with ground coriander, cumin and cilantro.
www.allrecipes.com
A hearty main-dish pasta salad with ground lamb, spinach, lemon juice, mint, and feta.
www.foodnetwork.com
Get Grilled Whole Porchetta-Style Chicken Recipe from Food Network
www.foodnetwork.com
Get Chili Lime Spice Mix for Chips Recipe from Food Network
www.allrecipes.com
Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
www.foodnetwork.com
Get Shrimp Kebabs with Lentil-Herb Salad Recipe from Food Network
www.foodnetwork.com
Get Spicy Ginger Shrimp Cocktail Recipe from Food Network