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cooking.nytimes.com
If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
cooking.nytimes.com
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
Ingredients: garlic, tomatoes, thyme rosemary
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Outrageously good homemade barbecue sauce with molasses, chili, onion, lemon juice, tomato sauce, Worcestershire sauce, and bourbon.
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Get Parmesan-Basil Cornbread Recipe from Food Network
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Get Fresh Basil Paste Recipe from Food Network
Ingredients: cloves, olive oil, pine nuts
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Pecans stand in for the traditional pine nuts in this variation of pesto.
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Get Strawberry Basil Granita Recipe from Food Network
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Mint is not the only herb that works well with rum in a cocktail. Based on the mojito, give this basil and cucumber-flavored drink a try.
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Get Watermelon Basil Spritzer Recipe from Food Network
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Get Fresh Basil Dressing Recipe from Food Network
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This quick and easy chilled watermelon and fresh basil salad gets a zesty kick of flavor from lemon juice, salt, and chili powder.