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10/26/2009
Use a sturdy cabbage like Napa or Savoy to make this tasty Indian recipe, which works both as a side dish or a main course with plenty of rice and yogurt.
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Source: Randy's Vegetarian Cookbook
10/23/2009
Freshly ground black peppercorns pair with an aromatic blend of spices to add a new dimension to chicken curry. Continue...
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Source: An Edible Symphony
10/16/2009
Almost all Indian groceries carry various kinds of the firm white cheese called paneer. The cheese retains its texture during cooking and takes well to browning. If you can't find paneer, you can still make this recipe for a delicious side dish of Indian-spiced peas. Continue...
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Source: Almost Bourdain
10/08/2009
Combine fragrant curry with mashed potatoes and turkey and you have a simple, tasty appetizer or snack.
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Source: Lunch in a Box
09/29/2009
Ground lamb blended with fresh ginger and cumin makes mouth-watering meatballs that are elevated to a new level when simmered in a fragrant curry sauce. Continue...
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Source: Essentially Healthy Food
08/10/2009
Usually semolina is used to make upma, but in this version, steel-cut oats are substituted.
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Source: Tasty Palettes
08/10/2009
This recipe for spicy-sweet shrimp requires barely any cooking, and fares as well on its own as it would on top of simple summer salads. Continue...
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Source: A Life of Spice
08/02/2009
Thick cubes of Indian paneer cheese work as a perfect substitute for meat in this vegetarian kabob recipe.
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Source: BBC Good Food
08/02/2009
Agave nectar and tamarind give these vegetarian kabobs a sweet and sour kick.
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Source: Vegan Yum Yum
07/14/2009
This healthy yogurt drink can be a either a
satisfying snack or a refreshing beverage.
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Source: Washington Post
07/11/2009
Curry, cinnamon, cumin, cardamom, and ginger give this super-simple version of an Indian classic wonderful aromas and flavor.
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Source: Cat Can Cook
01/31/2009
Toss grated raw beets with fresh cilantro, mustard seeds, and chilies for a classic Indian side dish.
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Source: Egullet
09/27/2008
Toasting the spices before mixing with the meat brings out their aromas and intense flavors.
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Source: Martha Stewart
09/15/2008
This recipe—from a June 2008 Los Angeles Time article about outdoor grilling by the paper’s food editor, Russ Parsons—calls for a boneless leg of lamb. That compact cut cooks evenly on a grill and is easy to carve.
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Source: Los Angeles Times
08/17/2008
Serve this filling chickpea stew with rice and cooling yogurt.
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Source: In Good Taste
06/15/2008
This egg curry is sweetened ever so little by the use of coconut oil.
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Source: Cooking and Me
06/14/2008
A spicy omelette is warmed with the floral taste of fresh jalapeños.
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Source: Boston
05/19/2008
Classic North Indian fare, palak paneer is the South Asian antidote to American creamed spinach. Cumin and cardamom seeds liven this side of greens.
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Source: Boston
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