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Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer) But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan
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Get Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips Recipe from Food Network
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David Chang's quick "white" version of kimchi uses 7UP, an unexpected ingredient that adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
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Get Salsa Roja Recipe from Food Network
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Get Jalapeno Potato Salad Recipe from Food Network
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Marinated overnight with coriander and caraway and cooked slow with floral quince.
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Poblanos are not hot, but the will add a smoky flavor to this side dish once they're grilled.
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Get Jalapeno-Mango Salsa Recipe from Food Network
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Get Chicharrones Fish Tacos with Chipotle Tartar Sauce Recipe from Food Network
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The simplicity of this recipe belies its complex flavors spicy, sweet, smoky, and citrus all lighting up succulent grilled pork chops.
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Get Grilled Chipotle Pork Tacos with Red Slaw Recipe from Food Network
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Get Crackling Fish Tacos with Chipotle Tartar Sauce Recipe from Food Network