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cooking.nytimes.com
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian “India is totally different than Trinidad,” she says
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This spicy sushi roll, made with imitation crab, gets it's heat from togarashi, chili powder, and wasabi for a quick and easy Japanese-inspired dinner.
cooking.nytimes.com
During gimjang, the annual Korean kimchi-making gathering, it's customary to set aside a portion of the seasoned cabbage to eat fresh with steamed pork belly, after everything else has been put up for the year This recipe from Julya Shin and Steve Joo of Oakland's Nokni restaurant yields a savory, pungent kimchi that's delightful to eat immediately and only gets better with age Make the trip to an Asian grocery to find all of the traditional ingredients -- it's worth it.
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Get RED CHILE SAUCE Recipe from Food Network
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Get Green Chile Cheeseburgers Recipe from Food Network
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Many Southwestern restaurants serve variations of this bread. It's yet another indication that we will put green chiles in just about anything!
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It's a bright idea to add citrus to the classic party pairing of cool drinks and crunchy nuts.
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Get Roasted Chile Salsa Recipe from Food Network
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Get Chile con Queso Recipe from Food Network
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Get Chile con Queso Recipe from Food Network
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Get Red Chile-Glazed Meatloaf Recipe from Food Network