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cooking.nytimes.com
This recipe is by Sam Sifton and takes 35 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This salsa features watermelon in place of tomatoes, as well as sweet onion, garlic, and serrano peppers.
www.delish.com
A Thai-inspired dish that's a great alternative to takeout.
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Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.
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Crisp and colorful peppers, strips of beef tenderloin and a perfectly seasoned sauce make this simple stir-fry speedier and tastier than take-out.
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Grilled avocados with a touch of spice from chipotle peppers and chili powder is a quick and easy side dish, especially for a paleo-inspired meal.
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A surprising combination of mint, pepper, and club soda.
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This tangy salad dressing made with red wine vinegar, olive oil, mustard, paprika, and garlic can also double as a marinade.
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The sauce on this pizza is a mixture of butter, olive oil, garlic, sun-dried tomato pesto, herbs and Parmesan cheese. It's topped with a fresh tomato, spinach, onion and feta cheese.
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Cayenne pepper brings the heat to this Moroccan-style carrot salad.
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A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
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Spice up your side dish game and kick up your country fried potatoes a notch by adding Hatch chiles.