Search Results (374 found)
cooking.nytimes.com
This recipe is by Julie Powell and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: okra, olive oil
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Roasted okra and cherry tomatoes are topped with Parmesan cheese for a quick and easy side dish.
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Vodka is infused with cardamom and saffron for bitters with a fabulous aroma and a bright burnt-sienna hue.
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
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A Thai-inspired dish that's a great alternative to takeout.
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Make an authentic Cajun-style gumbo with catfish and shrimp from scratch with this recipe.
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The basic mixtures of spices essential to Indian cookery are called masala, from an Arabic word meaning seasonings.
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A recipe for warm Dickensian sangría flavored with roasted grapefruits and oranges.
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Here's a twist on your usual Bloody Mary. This recipe makes 4 drinks to share with your brunch buddies. Prepare them the night before serving for optimum flavor.
www.foodnetwork.com
Get Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon Recipe from Food Network
cooking.nytimes.com
Sweetened, spiced hot tea is sold all over India by chai wallahs, or tea sellers This version, which is adapted from “Street Food of India” by Sephi Bergerson, is made with black tea, fresh ginger, green cardamom pods, milk and sugar Make it your own by adding cinnamon, cloves, pepper, fennel or star anise.
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This stovetop rice pudding is made with milk, flavored with cardamom and rose water, and topped with almonds.