Recipe courtesy of Sara Moulton
Show: Cooking Live
20 min
10 min
6 servings



Toast cumin and fennel seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker. Or, toast in a shallow baking pan in a 350 degrees F oven, 5 to 10 minutes. Coarsely crush using a mortar and pestle or an electric coffee/spice grinder.

Whisk tamarind concentrate into hot water until dissolved, then whisk in honey (to taste), oil, salt, and pepper until blended.

Add tomatoes and spices and toss to coat. Let stand at room temperature 1 hour, then season with salt.


Roasted Shrimp with Cherry Tomatoes

Recipe courtesy of Ree Drummond

Cherry Pie

Recipe courtesy of Peter Sterk

Mixed Vegetable Stir Fry

Recipe courtesy of Martin Yan

Orzo with Sun-Dried Tomatoes

Recipe courtesy of Food Network Kitchen

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette

Recipe courtesy of Rachael Ray

Cherry Cola Glazed Spare Ribs

Recipe courtesy of Sandra Lee

"Instant" Pancake Mix

Recipe courtesy of Alton Brown

Baked Chicken with White Beans and Tomatoes

Stuffed Cherry Peppers

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking