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cooking.nytimes.com
Chutneys are often made with unripe or dried fruit; they always include vinegar, sugar and spices This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and the heat of chilies It’s welcome in a grilled-cheese sandwich, stirred into mayonnaise or yogurt for a quick dip or spread, or alongside any curry or daal
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My favorite Wine Curry for Wine Lover. Made with No water, Just Wine! Bon appetite with Red wine!
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Give boneless pork chops a subtle Indian influence with this recipe, which tops them with a sweet apple-raisin chutney.
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Dried apricots and prunes are the heart of this sweet, tapioca-thickened chilled soup spiced with cinnamon and flecked with raisins and currants.
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This refreshing fruit salad of fennel, apple, oranges, and mint is a quick and easy side dish or fresh dessert you can make in 15 minutes.
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Try Chef John's foolproof method for brisket braised in a simple apple-onion gravy. You'll never spend all day baking beef brisket again!
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Get Spice-Rubbed Pork Chops with Sorghum BBQ Sauce Recipe from Food Network
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An easy shrub recipe that calls for grated apples and cranberries blended with cider vinegar. You let the shrub infuse for 2 days.
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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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Take your apple pie to go with this dessert-inspired smoothie!