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This chili recipe is a hit for potlucks and family gathering, whether it's summertime or winter.
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This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it’s more salsa than sauce.
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Tender chunks of pork are stewed together with roasted green chiles in this classic stew.
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Recipe for Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce, as seen in the October 2008 issue of 'O, The Oprah Magazine.
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Chef John cooks fragrant jasmine rice with fresh ginger, chili flakes, turmeric, and coconut milk for a delicious side dish with spicy grilled meats.
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Taco 'bout a healthy dinner!
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This vegetarian broccoli salad also features cauliflower and is dressed with a light red wine vinaigrette.
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For these enchiladas, Chef Joseph Centeno makes a sofrito, cooking carrots low and slow in olive oil with garlic and tomatoes.
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Get Healthy Vegetarian Pan Bagnat Recipe from Food Network
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Feed your hungry gang this quick and easy, ever-so cheesy green chile enchilada casserole, a supremely satisfying one-pan vegetarian dinner.
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Vegetarian hot dogs are baked with celery, onion, Cheddar and corn bread mix seasoned with sage and black pepper.