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Balsamic vinegar, Worcestershire sauce, and sesame oil combine to create a wonderful marinade.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh chiles deliver a lot of flavor and heat to this Vietnamese dipping sauce with rice vinegar, lemon juice, fish sauce, garlic, and sugar.
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Delicious ground pork sausage to spice up any meal.
cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
www.delish.com
Baked in individual muffin cups, these baked eggs and ham make perfect brunch dishes.
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This broccoli slaw gets a smoky flavor from mesquite seasoning and smoked chipotle chile powder, and would make a great side dish for ribs, grilled chicken, or fish.
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Delicious deep fried corn dogs made with bun-length hot dogs will take your tastebuds on a trip to the county fair.
cooking.nytimes.com
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they’re they are packed in The combination, with the savory lentils, is a winner.
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From the French Basque tradition, this easy sauté of peppers, cured ham, and piment d’Espelette is great served over braised chicken.
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This zesty rub will bring out the best in ribs and other meats. Try it on chicken!
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Beef chuck stewed with potatoes, carrots, celery, onions and beef broth for a homey favorite. The aroma that permeates throughout the house while the stew is simmering doesn't do it justice..delicious.