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This spicy split pea soup is a great addition to any Indian-themed meal. It pairs well with samosas and naan bread.
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This spicy Peruvian-inspired green sauce made with ghost peppers, jalapeno peppers, sour cream, and cilantro is a quick and easy way to add some heat to any dish.
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Excellent fall or anytime cake. Dust with confectioners sugar before serving.
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Why settle for less when you could make the best chicken Parmesan by using Rick's recipe that crusts chicken breasts in fish-shaped crackers?
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Chicken thighs are simmered in a broth made from pureed tomatoes, cilantro, and beer in this authentic Ecuadorian soup called Seco de Pollo.
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Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!
cooking.nytimes.com
Sauce gribiche has a category problem — is it a vinaigrette, a mayonnaise, a condiment, a sauce — but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways It’s just delicious, and it makes whatever it lands on even more so
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A twist on the usual tomato sauce with spicy red chiles and brown sugar.
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A refreshing and simple summer salad that's perfect for picnics or barbeques. Cucumbers are marinated in red wine vinegar, sugar, salt, chopped tomatoes, red onions, mint, and olive oil; great with a spicy flank steak and potatoes.
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chopped fresh pears are spiced with ginger, cloves, and vanilla in this moist quick bread.
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A broccoli and cheese quiche in a light, crispy potato crust. A new twist on a familiar favorite. And a great way to use left over potatoes!