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New Mexican Hatch green-chile powder isn't a substitute for fresh chiles, it's a whole different flavor.
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This hearty pulled pork stew with potatoes, carrots, and tomatoes gets a kick of heat from Hatch chile peppers and comes together in 1 hour.
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Soft pretzels get a quick boil in a baking soda and water bath, are sprinkled with coarse salt, and baked for a golden brown, chewy crust.
cooking.nytimes.com
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey They also are delicious draped over a pile of rice.
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"The ideal rub should have enough spice that you notice it, but not so much that it overpowers the meat," says Brian Perrone.
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Carrots and lentils simmered in a tomato broth create a Turkish-inspired dish that vegetarians and meat-eaters will equally enjoy; serve with a dollop of Greek yogurt.
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Get Grilled Turkey Sliders with Tomato Jam Recipe from Food Network
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An Asian-style marinade made with hoisin sauce, fresh ginger and garlic, sesame oil, and lime juice adds zest to these flank steak skewers.
cooking.nytimes.com
For at least one meal at your summer rental, serve sausages They come seasoned and self-contained, with no need for condiments or sauces After a long trip, you just throw them on the grill or under a broiler, and serve with a salad on the side
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This is a cannellini bean salad with squash, broccoli, bacon, and maple syrup. Serve warm or at room temperature.
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This salad version of elotes, a classic Mexican street food, features grilled corn, Cotija cheese, and cilantro dressed in a chile-lime mayonnaise.
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Get Big-Batch Chile-Chicken Posole Recipe from Food Network