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Enjoy this Californian dish anywhere thanks to Chef John's recipe for Santa Maria grilled tri-tip beef!
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Toasted slivered almonds, cream and chopped parsley are used to finish this wild rice soup made with chicken broth, onions and grated carrot.
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A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite. And the chopped tomatoes and shredded cheese swirled in at the last minute, finish it perfectly.
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Need a quick and easy side dish? Broccoli and bell pepper are stir fried with sesame seeds for a tasty side dish that complements any meal.
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Get Spicy Sugared Almonds Recipe from Food Network
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cucumber, yogurt, chili pepper, cumin
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Skirt steak is marinated in beer and seasoned with sazon to make this grilled taco meat filling.
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A marinade of garlic, ginger and chili powder meet the strong flavors of tamarind concentrate, garam masala, coriander and turmeric in this spicy beef dish Once the spices are toasted, the beef is quickly seared over high heat in a second skillet, then transferred to cook among them Serve it topped with cilantro for bright bite to contrast the beef's earthiness and heat.
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This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Freshly cooked brown rice is sticky and helps hold together the burgers. For a richer flavor, omit the soy sauce and stir in 1 tablespoon white miso paste instead.