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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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I combined an element of stir fry with some ingredients I had seen popping up in other squash recipes. Squash, onion and jalapeno are fried with bacon for a tasty summer side dish.
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This grilled chicken recipe includes an easy grilled sauce of avocado, tomatillo, chile, and herbs, for a quick, simple, and healthy summer dinner.
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Thanksgiving dinner in Hawaii may start with pineapple-Vienna-sausage skewers and litchis stuffed with cream cheese Later there is turkey and ham, but also Spam fried rice and Filipino lumpia, maybe poke (sashimi salad), laulau (ti-leaf-wrapped meat or fish) and a Molokai sweet potato pie topped with haupia (coconut pudding) It is the crazy-quilt, all-embracing nature of the feast that makes it local-kine — that is, island-style
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Carrots and lentils simmered in a tomato broth create a Turkish-inspired dish that vegetarians and meat-eaters will equally enjoy; serve with a dollop of Greek yogurt.
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Get Veal Parmigiana Recipe from Food Network
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Chorizo sausage and green chilies give this grilled meatloaf an added kick.
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A tangy version of bacon wrapped chestnuts.
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Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors
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This Asian marinade recipe pairs well with fish.
Ingredients: white miso, mirin, soy sauce, water, lime
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Get Jicama Tacos Recipe from Food Network
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Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times “If you are making a one-pot meal and you want to put beans in it, that’s fine