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This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.
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The perfect light lunch: Tender baked eggplant and sautéed green peppers are topped with a fresh, tangy tomato sauce. Serve with bread for dipping.
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Ancho chile powder seasons these large lamb chops, which are topped with a great pan sauce made with beef broth, red wine, and coffee.
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Make a slightly spicy red sauce for these enchiladas with smoky guajillo chiles and fruity ancho chiles.
www.simplyrecipes.com
Asparagus Mimosa! Asparagus spears, boiled until crisp tender, served with grated boiled eggs and a caper vinaigrette.
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Quick and easy chicken piquant, made with diced tomatoes with green chile peppers, is a spicy and crowd-pleasing dish perfect for weeknight dinners.
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Browned, buttery turnips get a boost of flavor from a sweet poppy seed vinaigrette.
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Get Paco's Fish Tacos in Lettuce Wraps Recipe from Food Network
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Get Lobster BLTs Recipe from Food Network
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Caramelized pork belly is braised in soy sauce and rice wine in a slow cooker until meltingly tender in this recipe for a Chinese specialty.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.