Search Results (17,963 found)
cooking.nytimes.com
This recipe is by Cathy Barrow and takes About an hour, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Cathy Barrow and takes About an hour, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A quick, easy and tasty recipe for thick lentil soup. Serve with thickly sliced crusty bread for a filling and delicious meal.
A quick, easy and tasty recipe for thick lentil soup. Serve with thickly sliced crusty bread for a filling and delicious meal.
Ingredients:
onion, olive oil, chile pepper, lentils, tomatoes, water, cumin, basil, sour cream, basil leaves
www.allrecipes.com
Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
Ingredients:
rice noodles, olive oil, romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger, jalapeno pepper, cloves, rice vinegar, soy sauce, sugar, lemon, lime, salt, turmeric, paprika
www.allrecipes.com
These cookies with cinnamon, ginger, nutmeg, and a hit of black pepper are ideal for the holiday season.
These cookies with cinnamon, ginger, nutmeg, and a hit of black pepper are ideal for the holiday season.
www.allrecipes.com
Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.
Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.
www.allrecipes.com
Wonderful authentic tacos I first tasted in Guatemala at a taco stand. May be a little different to the American taste, but the green sauce is the crowning touch. The flavors are the subtle flavors of Central America.
Wonderful authentic tacos I first tasted in Guatemala at a taco stand. May be a little different to the American taste, but the green sauce is the crowning touch. The flavors are the subtle flavors of Central America.
Ingredients:
potatoes, beef, onion, tomatillos, garlic, jalapeno chile, cilantro, avocados, corn tortillas
www.delish.com
More pesto, please.
More pesto, please.
Ingredients:
olive oil, cloves, shrimp, juice, chicken broth, linguini, pesto, parmesan, lemon, red pepper flakes
cooking.nytimes.com
What does mofongo mean to Puerto Rico Well, what do biscuits mean to the South, or green chiles to the people of New Mexico Mofongo, which in its most traditional form is a fried-and-mashed fusion of plantains, pork rinds, garlic and peppers, symbolizes the island’s soul food
What does mofongo mean to Puerto Rico Well, what do biscuits mean to the South, or green chiles to the people of New Mexico Mofongo, which in its most traditional form is a fried-and-mashed fusion of plantains, pork rinds, garlic and peppers, symbolizes the island’s soul food
www.allrecipes.com
Citrusy sweet with a hint of spice, this marinated chile-cilantro-lime chicken is an easy grilled main dish that's full of flavor.
Citrusy sweet with a hint of spice, this marinated chile-cilantro-lime chicken is an easy grilled main dish that's full of flavor.
Ingredients:
lime juice, olive oil, cloves, lime, salt, brown sugar, red pepper flakes, cumin, chicken breast, cilantro
www.delish.com
Mussels, cockles and shrimp retain their sweet succulence with the foil packet-grilling treatment.
Mussels, cockles and shrimp retain their sweet succulence with the foil packet-grilling treatment.
Ingredients:
cilantro, scallions, garlic, thyme, ginger, scotch bonnet, olive oil, tomato paste, white vinegar, mussels, cockles, tomatoes, shrimp
www.allrecipes.com
In this traditional Hunan recipe, whole chicken is poached, de-boned, and stir-fried with chile, ginger, rice wine, and Szechuan peppercorns.
In this traditional Hunan recipe, whole chicken is poached, de-boned, and stir-fried with chile, ginger, rice wine, and Szechuan peppercorns.
Ingredients:
chicken, cornstarch, water, peanut oil, ginger, chile peppers, vinegar, rice wine, szechuan peppercorns, spring onions, monosodium glutamate, sesame oil
cooking.nytimes.com
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
Ingredients:
sour cream, clams, lemon juice, worcestershire sauce, cayenne pepper, salt, white pepper