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Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Fresh grated coconut and yogurt form the base of this tangy chutney from South India.
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Top Chef Masters winner Floyd Cardoz, flavors the salmon with spicy ginger, sweet maple syrup, tangy tamarind, and smoky chipotles.
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We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
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For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp. Grace Parisi perfected her technique by watching My Mexican Recipes on YouTube.
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A traditional Chinese New Year dessert flavored with almond extract and Chinese brown sugar.
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Get Pitcher Of Bloody Marys Recipe from Food Network
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These vegan almond truffles sweetened with agave nectar and Medjool dates are a no-bake treat perfect for a bite-sized chocolate fix.
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Mix up a tasty blend of spices and seasonings to make your own pickling spice mixture.
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These super nutritious little sesame truffles are easy to make, vegan, dairy-free and of course, gluten-free. Don’t let all those labels scare you though, more...
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Spicy brown mustard, mustard seeds, honey, and raspberry preserves mix it up to make an easy dip for pretzels.