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cooking.nytimes.com
Tart unripe tomatoes are the star of this dish: Tossed in a cornmeal batter, then fried in bacon fat for just a couple of minutes per side The crisp outside yields to a soft middle, finished with a relish of pickled tomatoes and smoky-sweet bacon Or, skip the relish, and do as our commenters suggested: Pair it with a creamy mayonnaise sauce, infused with red peppers or even sriracha.
www.delish.com
Consider this a no-carb BLT, only instead of mayo you get a creamy avocado dressing.
www.delish.com
The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling.
cooking.nytimes.com
This soup is very easy to make and very delicious It is in fact so easy to make that it really is the sort of thing you can summon the will to cook even when you arrive home from work hungry I originally made it out of nostalgia for a soup I had in college that endows its eater with good soup manners
www.allrecipes.com
This tangy, lemony toasted bread salad is very refreshing on a hot summer's day!
www.allrecipes.com
Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles.
www.allrecipes.com
Savory cheesy grits are served with rich, sweet king crab meat in this deluxe version of low country seafood with grits.
www.allrecipes.com
Algerian dersa is a spicy garlic and chile paste made by blending garlic, chile, cumin, and paprika together using a mortar and pestle.
www.allrecipes.com
In this savory dish mushrooms are baked with bell pepper, garlic, Italian seasoning and parsley.
www.allrecipes.com
Whether you can't get enough cilantro or you just want something different, this cold tabouli salad made with cilantro instead of mint is for you.
www.chowhound.com
One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.
www.delish.com
Many Southwestern restaurants serve variations of this bread. It's yet another indication that we will put green chiles in just about anything!