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Crispy strips of breaded chicken and marinated grilled eggplant nestle in a warm pita to make the best sandwich you've ever had. This is for you if you enjoy Middle Eastern cuisine!
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Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly spicy dish when Guarnaschelli was a kid. Alex has adapted the recipe by adding red wine.
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Make these gourmet burgers, fragrant with truffle oil and red wine, slider-style as an appetizer or as full-sized burgers.
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Doubling down on sweet potatoes’ sweetness by adding honey is like adding fuel to the fire, but the nuttiness from the browned butter, heat from the crushed red pepper flakes and bright acidity from the vinegar all work together to bring it back from the brink This hot honey browned butter is also good on roasted winter squash, over plain oatmeal and — if we are being honest —probably over ice cream But that’s a different conversation
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A spicy Sriracha ceviche recipe with scallops, tilapia, and halibut.
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Dont let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.
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Slow-cooked pork simmers in a Thai-inspired peanut sauce with red bell peppers until tender.
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Better-for-you turkey sausage and vegetables get a big flavor boost from a slightly spicy Southwestern marinade.
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Get The Best Cauliflower Ever Recipe from Food Network
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This cooling, flavorful Indian dish is perfect as an accompaniment to grilled meats.
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This recipe is by Nancy Harmon Jenkins and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.