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cooking.nytimes.com
I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads They’re tart dried fruits, about the size of currants You can substitute dried cranberries or dried cherries for them.
cooking.nytimes.com
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example
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Get Spiced Chicken and Grape Skewers Recipe from Food Network
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Fresh tomatoes, red onions, cilantro and lime juice pair up with diced avocados atop salad greens, crowned with wasabi-orange glazed chicken strips.
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Get Roasted Thanksgiving Turkey Recipe from Food Network
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Get Falafel with Chipotle Tahini Dip Recipe from Food Network
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Get Spinach and Citrus Salad with Sweet and Spicy Pecans Recipe from Food Network
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This beef is marinated with the mixture of flavorful spices with yogurt, which gives the beef an exceptional flavor. This is a common Pakistani meat dish.
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Get Nonna's Lemon Ricotta Biscuits Recipe from Food Network
cooking.nytimes.com
More coffeecake than dessert, this moist apple cake is pure comfort, with candied ginger, a touch of honey in the batter and a honey glaze New crop autumn apples are wonderful to use in season, but you can make the cake year round It will keep for several days, tightly wrapped, at room temperature.
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Get Fresh Salmon Tartare Recipe from Food Network
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Curried turkey salad with apple, raisins or dried cranberries, green onions, celery, cilantro, honey, ground ginger, curry, mayo and yogurt.