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cooking.nytimes.com
In 2011, Alex Witchel got this recipe from the chef Tadashi Ono, who made it for a pairing with rose Champagne, during an interview with the restaurateur Rita Jammet “The burger was its own eureka,” she wrote “Half beef, half pork, it stayed uncannily moist despite being cooked through
www.allrecipes.com
Grilling the corn before tossing with this salad adds a smoky flavor that's hard to beat. Fresh jalapeno and cilantro gives it a Texas-style flair.
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This creamy and chunky tomato basil soup gets a kick from chipotle-flavored hot sauce and bloody mary mix.
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Get Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers Recipe from Food Network
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Get Curried Red Snapper Recipe from Food Network
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Get Lightened-Up Penne a la Vodka Recipe from Food Network
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Get Soba Noodles with Salmon Recipe from Food Network
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Get Salamander Restaurant's Maki Rolls Recipe from Food Network
www.allrecipes.com
Bite-size chicken breast pieces spend the night luxuriating in a low fat, Middle Eastern marinade before being baked or skewered and barbequed. They taste great with pita bread and some pickled turnips.
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Cooked ramen noodles and fresh spinach are tossed with morsels of chicken, juicy grapes, crunchy red peppers, cashews and pungent Gorgonzola cheese, then coated with a zesty blend of lemon, mayonnaise, garlic and the ramen flavor packets.
cooking.nytimes.com
Hot and savory and almost fondue-like, this blue cheese dip has a zippy flavor that works just as well with tortilla chips as it does with bell pepper strips, and keeps you coming back for more.
www.chowhound.com
An amazing combination of sweet and spicy in the typical Asian style from my recent cookbook- Simple Real Food. It is a great crowd pleaser developed for one...