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cooking.nytimes.com
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong Going into it when you have no hope is sometimes just what you need to get to a better place
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Brussels sprout leaves are tossed in olive oil and Dijon mustard and roasted until crisp for a spicy, addictive twist on veggie chips.
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Try this bright, delightful, spicy mango sauce over grilled fish.
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Delicious, creamy dressing with just a bit of spice.
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Watermelon salsa gets an extra kick from serrano chile peppers added to the mix. Serve at Cinco de Mayo parties!
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Pineapple, mango, watermelon, and apple are flavored with jalapeno and lime to make a spicy fruit salad that's perfect for summer picnics.
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This exciting variation on a tuna melt is made with canned salmon, wasabi paste and mayonnaise. The spice is balanced by the sweet and tangy flavors of tomatoes and pickles.
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Get Cold Spicy Noodles Recipe from Food Network
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A Vietnamese-inspired stock that's sure to satisfy a spicy craving and warm you up.
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Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.
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Steamed shrimp seasoned with Old Bay seasoning.
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Grilled chicken wings get zapped with a mighty hot sauce made with Louisiana-style hot sauce blended with butter, honey, and cayenne.