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cooking.nytimes.com
You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
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Chorizo, green chiles, jalapenos, cilantro, and cumin give this meaty lasagna a true spicy southwestern flavor. You won't find this recipe in any Italian cookbook!
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I've been making variations of this dish for a long time. Similar recipes are seen in books about Mexican home cooking but are rarely served in restaurants. Take...
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Get Chicken and Black Bean Enchiladas with Gooey Jack Cheese Recipe from Food Network
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Get General Tso's Cauliflower Recipe from Food Network
cooking.nytimes.com
Jerk chicken — spicy and grilled — is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles You can certainly grill it in the island manner
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Get Bacon and Hash Brown "Quesadilla" with Eggs Recipe from Food Network
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An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.
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Get Moroccan Meatballs Recipe from Food Network
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An easy braised chicken legs recipe with Tunisian flavors, from Jon Shook and Vinny Dotolo for Plated.
cooking.nytimes.com
The Indian cookbook author Raghavan Iyer experienced his first Thanksgiving, in Minnesota, in the early 1980s “Coming from a land of spice, I thought, ‘Man, how boring,’" he recalled He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and spicy dish welcome on any table, any time of the year
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A hot, fresh curry sauce makes for fantastic fish.