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The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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Poppy seeds add a twist to this fast, easy chicken stir fry.
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This delicious dressing made with buttermilk, sour cream, and mayonnaise takes on personality when other ingredients are added - garlic, oregano, dill, chives, parsley, Worcestershire, hot sauce, and parmesan cheese.
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Add some warmth to your dinner table on winter nights with this kimchi jigae, a comforting kimchee soup with pork belly, tofu, and kochujang.
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Spice up any party with mango-habanero chicken wings: crispy, sticky wings slathered in mango nectar, garlic, sriracha, and fresh habanero.
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Made easy with a pizza dough base, Chef John's Italian party bread is bursting with pesto, provolone, and peppers.
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Brown sugar, mustard, and Worcestershire sauce flavor this Midwestern icon.
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Your typical takeout order has nothing on this homemade version.
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Get CHIPOTLE CHEESEBURGERS Recipe from Food Network
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Get Beef Short Ribs Recipe from Food Network