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Get Crispy Calamari with Pickled Jalapeno Dipping Sauce Recipe from Food Network
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This is that magical white garlic sauce served all over the Middle East in one form or another. Many know it as it comes with wonderful Saudi broasted chicken...
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This salad version of elotes, a classic Mexican street food, features grilled corn, Cotija cheese, and cilantro dressed in a chile-lime mayonnaise.
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White beans baked in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes.
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This Vietnamese grilled tuna with nuoc cham cucumber salad recipe is flavored with a spicy Asian dressing.
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Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.
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Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones.
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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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Green chile peppers and tortilla strips are cooked with eggs and Cheddar cheese creating a quick and easy, Mexican-inspired breakfast.