Search Results (4,346 found)
www.chowhound.com
A classic French tarragon-butter sauce.
www.foodnetwork.com
Get Fried Buffalo Wings With Blue Cheese Dip Recipe from Food Network
www.allrecipes.com
This baked pasta dish combines sweet Italian sausage, tomatoes, eggplant, and kalamata olives.
www.chowhound.com
This pasta recipe, full of chicken sausage and tender broccoli florets, is tossed with fusilli pasta and a creamy Parmesan sauce.
www.allrecipes.com
Pork chops are marinated in cumin, ginger, lemon, and cardamom, then pan-fried and served with baby new potatoes that are roasted with four fresh herbs.
www.allrecipes.com
Loaded with fresh veggies and dressed with an olive oil-lime juice vinaigrette, this easy, summery dish makes a perfect light meal or a side dish to your favorite grilled entrée.
www.chowhound.com
We love Pho but are often short on time. This comes together very quickly as most prep can be done while broth ingredients simmer. Oyster sauce adds a depth...
www.chowhound.com
For some reason, most recipes for this call for Knorr's or Maggi bullion, but I like to start with chicken broth, or homemade stock instead. I guess this would...
cooking.nytimes.com
Jerk chicken — spicy and grilled — is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles You can certainly grill it in the island manner
www.chowhound.com
WARNING-this recipe is posted for informational purposes to the Herb and Spice challenged residents* of certain U.S. regions and other English speaking countries...
cooking.nytimes.com
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online