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cooking.nytimes.com
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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This quick and easy yellow chicken curry, simmered in curry powder and yogurt, appeals to a variety of palates.
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Made-from-scratch chocolate cupcakes with a great cream cheese surprise!
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Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
cooking.nytimes.com
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
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Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
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Chestnuts and Brussels sprouts are roasted with brown sugar and butter creating a praline-like crust on this quick and elegant side dish.
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This rectangular quiche is filled with caramelized onions and crumbly gorgonzola.
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Get Red Cabbage Slaw Recipe from Food Network
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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Get Cowboy Fruit Salad Recipe from Food Network
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Get Crispy Snapper with Indonesian Spiced Salt and Garlic Fried Noodles: Mie Goreng Recipe from Food Network