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Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.
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A cross-cultural special sauce that came to The Times in 2015, from the San Antonio chef Quealy Watson, who served it with barbecued goat and duck It is delicious spread on tortillas for tacos, or on buns for hamburgers, or as a chicken-wing or vegetable dip Kewpie mayonnaise is a Japanese brand that contains some monosodium glutamate and is flavored with apple-cider and malt vinegars
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These pickled jalapeno rings are delicious with nachos, sandwiches, salads, and more!
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Get Spicy Cabbage Salad Recipe from Food Network
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Combining a variety of toasted, dried chile pods with vinegar and garlic, this is the sort of hot sauce you might find on the neighborhood taco wagon. It is a little time consuming but well worth it.
cooking.nytimes.com
In Turkey, okra is often stewed with lamb or chicken I liked this dish so much that I made it twice in one week, the second time for a big dinner party It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.”
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Chef John's recipe for spicy shrimp fra diavolo will turn your weeknight pasta or rice into a memorable meal.
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A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.
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Get Jerk Turkey Legs Recipe from Food Network
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Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
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Get Polenta Shapes with Roasted Red Bell Pepper Sauce Recipe from Food Network
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Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.