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cooking.nytimes.com
This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan Ms Hutchings was featured in an article by Julia Moskin about the young people redefining Mormon cuisine, which is often thought of as casserole heavy
www.allrecipes.com
Chili powder, curry powder and coriander seeds are the secret for the zip in these low-calorie potato skins. And so simple to make. Baked potato skins are dipped in olive oil, dusted with spices and baked until crispy and memorable.
www.chowhound.com
This ketchup recipe is flavored with a little curry and some minced shallots to make the ultimate french fry dipper.
www.simplyrecipes.com
Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.
www.simplyrecipes.com
Thai green curry with sautéed asian eggplant, red bell peppers, lemongrass, and coconut milk.
www.delish.com
To make this healthy soup especially tasty, Naomi Pomeroy cooks the carrots with Madras curry powder, ginger, and garlic. Before serving, she adds a little bit of Tabasco sauce and a drizzle of tarragon-infused oil.
www.foodnetwork.com
Get Avocado Oil Vinaigrette Recipe from Food Network
www.delish.com
Recipe for Toasted Sesame Oil and Ginger Bell Peppers with Chili and Black Sesame Seeds, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
www.foodnetwork.com
Get Coconut Oil Chocolate Chip Cookies Recipe from Food Network
cooking.nytimes.com
This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it’s more salsa than sauce.
www.delish.com
Ricotta and creamy Taleggio cheeses top these wonderful white pizzas.