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cooking.nytimes.com
Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar Use a mixture of what's in season, and choose small, slender vegetables when you can Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins. 
cooking.nytimes.com
This Chinese-inspired salad has complex flavors and is quite refreshing At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds Make it several hours ahead or up to a day in advance
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Try these crepe-like items for an Indian-style breakfast made with lentils and rice.
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Asafetida and cumin add Indian flair to sautéed greens.
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Get Homemade Frozen Fish Sticks Recipe from Food Network
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
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This recipe for healthy skewers from Food Network's Iron Chef Cat Cora is great for grilling outdoors or baking in the oven when it gets colder.
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
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Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
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Cherry preserves with habanero chile create a fabulously sticky, sweet, and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars dont burn.