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This hearty chicken tortilla soup recipe is thickened with corn tortillas and is full of shredded chicken, peppers, tomatoes, and chili spices.
cooking.nytimes.com
About as humble as a dish can be, with simple ingredients and cooking instructions no more complicated than boiling water, this Haitian recipe may shock you with its deliciousness — a base of warming, garlicky polenta-like porridge topped with a velvety purée of black beans and coconut milk (see the corresponding recipe for black-bean sauce) Slices of nutty avocado offer a gentle contrast in texture and another element of richness It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it being made in her grandmother’s house.
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This Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney produces an elegant yet electric result. The firm, moist fish is beautifully offset by the sweet...
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The lure of this pastrami recipe from La Boîte, a spice emporium in Hell’s Kitchen, is that it is a project that does not require a smoker The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite) Both are sold online
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A thick, deep-red seasoning best rubbed on chicken, pork, fish, or seafood, to which it imparts a deep-red color and warm, mild flavor.
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Get Chickpeas with Prawns Recipe from Food Network
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Get Rigatoni and Meatballs Recipe from Food Network
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Tired of only finding napa cabbage recipes that use Asian seasonings and fried ramen noodles? This salad has a fresh zippy flavor and makes a nice accompaniment to baked fish or roasted chicken.
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Get Royal Usquebaugh Recipe from Food Network
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Get Bucatini Marinara with Sausage Recipe from Food Network
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Berbere is the highly aromatic and extremely hot national spice mixture of Ethiopia.