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Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
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Curry powder, Asian chile pepper, and ginger give this tuna salad a tantalizing kick! Serve as you would any other tuna salad, on sandwiches, salad greens, crackers, etc.
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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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Get Yucatan Stew Recipe from Food Network
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Get Honey-Sriracha Chicken Wings Recipe from Food Network
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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.
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Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Basting shrimp on the grill with a sauce made with honey and chile-garlic sauce delivers flavorful results.
Ingredients: bamboo skewers, chile, honey, shrimp
cooking.nytimes.com
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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Get Grilled Turkey Sliders with Tomato Jam Recipe from Food Network