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cooking.nytimes.com
Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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A spicy, sweet, and sour base for a cocktail or agua fresca.
Ingredients: plus, arbol chiles, water, sugar, tamarind
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Add tons of flavor to your dinner with chef Aarón Sánchez's garlic and chipotle chili sauce.
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Get Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts Recipe from Food Network
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Get Beef Stew with Spinach Pitas Recipe from Food Network
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Get Yucatan Style Pork Shoulder Recipe from Food Network
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Galangal, lime leaves, and lemon grass flavor this base for making most of the popular Thai soups.
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Get Green Chile Queso Recipe from Food Network
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Get Achiote Citrus Marinade Recipe from Food Network
cooking.nytimes.com
This dish is somewhere between a shrimp salad and a ceviche – just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles In classic Thai fashion, it’s combination of many tastes, each moment on your palate different from the next It’s a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.
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This sweet tamale pie has a ground beef and green chile filling topped with cornbread batter loaded with more chiles and Mexican cheese for a crowd-pleasing dish for dinner or pot lucks.