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cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
www.chowhound.com
These braised short rib dumplings with Sichuan chili oil do require several steps, but they can be broken up and made ahead as you please. The tender meat, fragrant...
www.allrecipes.com
Ground beef is simmered with bell pepper, garlic, tomatoes, kidney beans and chili powder in this easy chili.
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Get Felicita's Posole Recipe from Food Network
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This recipe is so simple and tastes just like the 'deli' style. The carrot adds just the right flavor.
www.delish.com
For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan
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Get Braised Short Ribs with Seared Shrimp and Grits Recipe from Food Network
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This creamy, sweet coleslaw dressing is slightly spicy and speckled with celery seeds.
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Get Santa Barbara Clam Chowder Recipe from Food Network
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Get Mini Shrimp Rolls Recipe from Food Network
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...