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cooking.nytimes.com
This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dish has all of the components. A simple spicy, crunchy, earthy, dish that showcases uni at its best.
Ingredients: serrano, cilantro leaves
cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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This easy-to-make sauce is a great dish to bring to a party or serve as a snack with some pita bread.
www.allrecipes.com
Combining a variety of toasted, dried chile pods with vinegar and garlic, this is the sort of hot sauce you might find on the neighborhood taco wagon. It is a little time consuming but well worth it.
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This delicious Mexican salsa is made with charred fresh tomatillos, chiles de arbol, and garlic which gives the salsa its special flavor.
Ingredients: tomatillos, peppers, cloves
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Curry powder, Asian chile pepper, and ginger give this tuna salad a tantalizing kick! Serve as you would any other tuna salad, on sandwiches, salad greens, crackers, etc.
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Get Spanish Omelet with Romesco Sauce Recipe from Food Network
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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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Get Honey-Sriracha Chicken Wings Recipe from Food Network
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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.