Search Results (20,829 found)
cooking.nytimes.com
Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
www.foodnetwork.com
Get Grilled Shrimp Skewers Recipe from Food Network
Ingredients: olive oil, cloves, chile, oregano, shrimp
www.foodnetwork.com
Get Seared Cod with Chive Butter Sauce Recipe from Food Network
www.foodnetwork.com
Get Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing Recipe from Food Network
cooking.nytimes.com
This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan Ms Hutchings was featured in an article by Julia Moskin about the young people redefining Mormon cuisine, which is often thought of as casserole heavy
www.delish.com
This simple meat sauce will persuade you to ditch the jarred stuff for good.
www.delish.com
The creamy soup is obviously best enjoyed in a bread bowl to sop up the flavor. This dip means you can bring some seaside flair to a party.
www.foodnetwork.com
Get Green Salad with Tangerines and Pomegranate Seeds Recipe from Food Network
www.foodnetwork.com
Get Honey-Sriracha Chicken Wings Recipe from Food Network
www.chowhound.com
A recipe for a spicy Bloody Maria, a Bloody Mary made with tequila, tomato juice, horseradish, cayenne, pickled jalapeño, hot sauce, and celery seeds.
www.delish.com
Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.