Search for anything!
Found 1129 Illustrations
Goan cuisine is strongly influenced by the Portuguese, since they ruled Goa till 1961. Xacuti (Chacuti in Portuguese) is spicy curry made either with chicken or crabs. The roasted spices give such a lovely aroma to this recipe. You can tone down the heat by reducing the number of chillies.
This is one of the most versatile spice mixes around. Hailing from Chesapeake Bay, Maryland, this mix is best known for adding flavor to steamed lobster, crab, shrimp, and all sorts of seafood. It's added to crab boils and fish stews. But here's a little secret-- it's much more versatile than only a seafood seasoning-- dash into your bloody mary, stir into gazpacho, sprinkle a little on your popcorn, mash into your potatoes, rub some onto your chicken. The options are endless! Enjoy!
Add the taste of the wild, rugged Australian Outback to your grilled meats, fish and vegetables with this Bush Spice Blend. Native herbs and plants like bush tomato and lemon myrtle create a uniquely Australian flavor that will enhance your food.
In the early 1980’s there were only a few NYC vegetarian restaurants around. Whole Wheat and Wild Berry was one of my favorites. Their Stuffed Mushroom appetizer inspired me to adapt that recipe and use wheat germ instead of breadcrumbs. I hope that you enjoy this tasty twist.
In a pinch: If you are out of wheat germ, breadcrumbs will work. Cilantro can be substituted for fresh parsley.
I'm always looking for a good apple spice recipe and like changing it up from the usual cinnamon. Cardamom is a favorite of mine and is the perfect touch for this rich cake made moist with sour cream.
This recipe was written entirely in my own chicken scratch, to look like recipe notes that I would typically scribble instead of using a printer.