919 chole recipes

Guiltless brownies made with pureed bananas, cocoa, whole-wheat flour, and chopped nuts. A lighter brownie with no butter that still satisfies the chocolate craving.

China Moon serrano-lemongrass vinegar, a fragrant infused rice vinegar simmered with fresh ginger, lemongrass and serrano chiles. A bright, spicy condiment to splash into dressings, dipping sauces, stir-fries and noodle bowls.

Whole roasted chicken rubbed under the skin with garlic, lemon, and fresh rosemary, roasted alongside potatoes in one pan. A simple, elegant Easter dinner that serves 10.

Old-fashioned peach pickle, a Southern heritage recipe with whole peaches studded with cloves and steeped in cinnamon-spiced sweet vinegar syrup over three days. The classic holiday ham accompaniment.

Rasgulla, the classic Bengali cheese ball dessert of spongy homemade chenna simmered in light sugar syrup until pillowy and sweet. Four ingredients, big payoff.

Guacamole de la Mixteca: an authentic Oaxaca-region guacamole with ripe avocado, white onion, serrano chile, and cilantro. Mashed chunky in a molcajete, no lime, no fuss.

Potato crusted red snapper: fillets brushed with mustard, wrapped in shredded potato and pan-fried into a crisp golden shell. A restaurant-style, naturally gluten-free way with fish.

Emeril's pastrami sandwich: pastrami simmered in beer and whole-grain mustard, piled on grilled rye with charred onion rings. Ready in 20 minutes, one serious sandwich.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Five-ingredient baked chicken slathered in French onion dip and topped with buttery crushed crackers. The ultimate retro casserole-aisle dinner with a crisp golden crust.

Papaya mango relish with serrano chiles, lime juice, cilantro, and garlic. A fresh, no-cook tropical condiment with serious heat that pairs with grilled fish and tacos.

Homemade garam masala from whole roasted cinnamon, cardamom, cloves, and mace ground fresh. This essential Indian spice blend takes 20 minutes and blows store-bought versions out of the water.

Here is a classic sweet cream base for making a variety of ice creams. Nice a rich with eggs, great for a french vanilla ice cream.

A quick and easy Chinese Sichuan sauce with loads of flavor.

Cinnamon-roasted chicken rubbed with cinnamon, thyme, salt, and pepper. Just five ingredients for crispy-skinned, fragrant roasted chicken pieces with warm spice flavor.

Chicken Santa Fe: pounded chicken breasts broiled and glazed with sweet-hot jalapeno pepper jelly, then crowned with roasted red pepper strips. A quick Southwestern dinner with a glossy, sweet-spicy finish.