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cooking.nytimes.com
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online
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Get Garlic Mushroom Fondue Recipe from Food Network
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Make an indulgent and irresistible combination of spicy, crunch, and creaminess with Chowhound's chilaquiles recipe. This Mexican dish goes well with anything...
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Get Texas-Style Chocolate Stout Chili Recipe from Food Network
cooking.nytimes.com
One-Hour Texas Chili can be used for Frito pie You top either a small open bag of Fritos, or a pile of Fritos on a plate, with this beef chili, grated Cheddar cheese and chopped onions When served on a plate, some people call it a Straw Hat.
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These sweet and spicy Hawaiian beef sliders with pineapple, Sriracha cream sauce, and quick-pickled red onions are the perfect appetizers, but you'll want to plan ahead.
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Ground pork, cilantro, green onion, and snow peas are mixed with rice noodles and peanuts in this Asian-inspired cold salad, a refreshing lunch.
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Fish sauce, lime juice, garlic, and sugar make a dressing for a salad featuring shrimp, chicken, grapefruit, and coconut. If pomelo is available in your area, use it in place of the grapefruit.
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Chef Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce.