Search Results (28,099 found)
www.delish.com
When you want to zest it up, Sriracha is always the answer.
When you want to zest it up, Sriracha is always the answer.
Ingredients:
pork, canola oil, cloves, onion, eggplant, red bell pepper, soy sauce, brown sugar, sriracha, green beans, cilantro
www.allrecipes.com
Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
Ingredients:
vegetable oil, corn tortillas, chicken broth, cumin, chili powder, oregano, black beans, kernel corn, bone, salsa, cilantro
www.foodnetwork.com
Get Pesto Potato Salad Recipe from Food Network
Get Pesto Potato Salad Recipe from Food Network
Ingredients:
potatoes, yellow pepper, red pepper, basil pesto, pine nuts, garlic, basil leaves, parmesan, lemon juice, olive oil
www.chowhound.com
Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.
Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.
Ingredients:
prawns, garlic, fish sauce, curry powder, turmeric, black pepper, vegetable oil, ginger, onion, paprika, sambal oelek, cilantro
www.allrecipes.com
A perfect, snappy bite of sausage stuffed into a pickled pepper will give your taste buds an explosion of flavor. These are such easy appetizers to make.
A perfect, snappy bite of sausage stuffed into a pickled pepper will give your taste buds an explosion of flavor. These are such easy appetizers to make.
www.allrecipes.com
An easy variation on classic chiles rellenos--they're rolled instead of stuffed. Cotija cheese adds a genuine flavor of Mexican cuisine, but feta can be used as a substitute.
An easy variation on classic chiles rellenos--they're rolled instead of stuffed. Cotija cheese adds a genuine flavor of Mexican cuisine, but feta can be used as a substitute.
www.allrecipes.com
You will never want applesauce again after trying Chef John's delicious recipe for DIY spiced apple chutney, the perfect side at your holiday meal.
You will never want applesauce again after trying Chef John's delicious recipe for DIY spiced apple chutney, the perfect side at your holiday meal.
Ingredients:
apple chutney, white vinegar, sugar, apples, apricots, golden raisins, shallots, ginger, aleppo pepper, star anise, cloves, salt, yellow mustard
www.delish.com
Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
Beef back ribs can be harder to find in butcher shops than short ribs, but chef David Burtka serves them on Halloween because they resemble human ribs. Here, he braises them in Coca-Cola and brushes them with homemade barbecue sauce before grilling them.
www.allrecipes.com
Serve this easy and delicious vinaigrette with your favorite salad or with bread, as a dipping sauce.
Serve this easy and delicious vinaigrette with your favorite salad or with bread, as a dipping sauce.
www.delish.com
Kohlrabi tastes a lot like a broccoli stem, but it's milder and sweeter and the texture is crisper. Chef Stephanie Izard of Chicago's Girl & The Goat makes it the star of her delicious salad, served raw in very thin slices.
Kohlrabi tastes a lot like a broccoli stem, but it's milder and sweeter and the texture is crisper. Chef Stephanie Izard of Chicago's Girl & The Goat makes it the star of her delicious salad, served raw in very thin slices.
Ingredients:
almonds, ginger, shallot, balsamic vinegar, mayonnaise, dijon mustard, soy sauce, maple syrup, grapeseed oil, kohlrabi, bulb fennel, goat cheese, blueberries, mint leaves
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
shallots, ginger juice, wine vinegar, mirin, salt, tomatoes, grapeseed oil, scallion, snow peas, green peas, tarragon, mixed lettuces, sprouts, basil, daikon radish, olive oil
www.allrecipes.com
Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!
Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!
Ingredients:
vegetable oil, venison, bell peppers, carrots, onion, cloves, chili powder, salt, paprika, cumin, oregano, black pepper, garlic powder, onion powder, tomato paste, cream, beefsteak, chicken broth, water, molasses, black beans, bay leaves