Food Directory


DMOZ - Recreation: Food
Recreation Food
7,776
Reserved for sites which detail the history, humor, etc., of food.

Subcategories 27

Related categories 8

Access Place Food
A large collection of links to food magazines, gourmet recipes and to cooking, dining, beverage and chef sites.
Chowhound.com:
For those who live to eat, a site with food news, talk about favorite foods, favorite restaurants.
Food Reference Website
Articles on food history, recipes, food trivia, culinary facts, quotes and events, games.
Foodsite Magazine
A directory of food related websites, articles, features and book reviews. Spotlights and briefly reviews five sites each week.
Foodways Texas
Organization to preserve, promote and celebrate the diverse food cultures of Texas. Features news, events, membership information, documentary films, and oral history.
Key Ingredients
Online companion to the Smithsonian exhibit traveling the USA. Explores regional food history, local favorites and places to eat, provides a forum for sharing recipes and memories associated with that dish, and lists the exhibition schedule.
Never Trust Anyone Who Doesn't Like Garlic
Information and personal stories.
Quizzes - Food & Drink
Fun facts and trivia relating to food.
Robb Walsh
Texas food writer who reviews restaurants for the Houston Press and is the author of several books including "The Tex-Mex Cookbook", "Legends of Texas Barbecue Cookbook", and "Are You Really Going to Eat That?". Features awards, articles, book information, and resume.
Sally's Place
Food and drink news, reviews, recipes, restaurants and travel.
Sandwich Lover's Club
Dedicated to the art of making a great sandwich. Features a message board, photo albums, recipes, and thought and opinions about anything 'sandwich'.
Southern Foodways Alliance
Documents, studies, and celebrates the diverse food cultures of the changing American South.
Supermarket Guru
Shopping information and advice, product reviews and ratings, and cooking tips.
Sushifaq.com
FAQs (frequently asked questions) and information about sushi, sashimi, and related Japanese food.
The Taco Trail
Blog with news and reviews content focusing on tacos and taco culture.
Too Many Chefs
A collection of writers cover food news and culture, cooking, ingredient sources, photography, and yes, even recipes.
Umami Information Center
News, recipes, and food suggestions that center on the "fifth taste," a feeling of smoothness attributed to, but not limited to, Japanese food.
Webicurean
The site is devoted to epicurean adventures on the Internet. Visitors are taken on themed, food-related virtual tours.
WorldTable
Travel, food, and wine, and in particular, dining in France and New York City.
Yahoo! Food
Recipes, cooking videos, wine, restaurants, chefs, and entertaining tips.

Other languages 28

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Random Indian Recipes:-

  • Bhogichi Bhaji
    Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ...

  • Phodnicha Bhat
    Chop onion,green chilly and coriander leaves finely. In a pan heat oil and add mustard seeds. When it starts to splutter add finely chopped green chilly and kadipatta. Now add finely chopped onion and fry for 2-3 min till transperent. Add asafoetida and turmeric powder. Now add cooked rice with salt. Mix finely and...

  • Chicken Kabab
    First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.

  • Vanila Ice Cream
    Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set.

  • Undhiyo
    Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready.

  • Medu Vada
    Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar.

  • Kadboli
    In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container.

  • Sarson ka Saag
    Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.

  • Sambar Masala Powder
    Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli.

  • Bangda Fish Curry
    Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ...



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