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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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Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.
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Get Philly Cheesesteaks Recipe from Food Network
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Get Shrimp Caesar Salad Recipe from Food Network
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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled Black Mission figs are paired with fresh, creamy Burrata cheese, and served on Italian bread with a drizzle of balsamic vinegar.
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This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Packed with savory flavor and a great source of lean protein, this simple pork dish comes alive with herbs, apples, mushrooms and the creamy goodness of mushroom soup.
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Get Grouper Ceviche with Jicama and Avocado Slaw Recipe from Food Network
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Learn to make easy apple crisp with a buttery, crunchy oat topping. Chowhound's recipe includes simple, step-by-step instructions, an ingredients list, and a...
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Get Foil-Packet Chicken Puttanesca Recipe from Food Network