America’s Test Kitchen: 5x15
A Passage to India
Indian food has a reputation for being spicy (most of it is not) and hard to prepare at home (tell that to one billion Indians). However, it is true that many recipes require a long list of spices and other ingredients. Recipes – Chicken Biryani – Mulligatawny Soup Tasting Lab – Curry powder
5 - 1Appetizers Jan. 01, 2005- 5 - 2Simple Soups Jan. 08, 2005
- 5 - 3A Soup Supper Jan. 15, 2005
- 5 - 4Regional Classics Jan. 22, 2005
- 5 - 5Pork Chops and Gravy Jan. 29, 2005
- 5 - 6Two Roast Chickens Feb. 05, 2005
- 5 - 7Flash in a Pan Feb. 12, 2005
- 5 - 8Family Favorites Feb. 19, 2005
- 5 - 9Restaurant Cooking Comes Home Feb. 26, 2005
- 5 - 10Texas Rib House Mar. 05, 2005
- 5 - 11Grill-Roasted Beef Tenderloin Mar. 12, 2005
- 5 - 12New Flavors from the Grill Mar. 19, 2005
- 5 - 13Mexican Favorites Mar. 26, 2005
- 5 - 14Quick Pasta Apr. 02, 2005
- 5 - 15A Passage to India Apr. 09, 2005
- 5 - 16Pissaladière Apr. 16, 2005
- 5 - 17In an Italian-American Kitchen Apr. 23, 2005
- 5 - 18Italian Classics Apr. 30, 2005
- 5 - 19Winter Supper May. 07, 2005
- 5 - 20Bistro Classics May. 14, 2005
- 5 - 21Ultimate Sticky Buns May. 21, 2005
- 5 - 22Bake-Sale Favorites May. 28, 2005
- 5 - 23Holiday Cookies Jun. 04, 2005
- 5 - 24There's a Hole in Your Cake Jun. 11, 2005
- 5 - 25Pumpkin Cheesecake Jun. 18, 2005
- 5 - 26Four-Star Desserts Jun. 25, 2005