Search Results (2,706 found)
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Fall apart tender and smoky, barbecued pork shoulder, cooked low and slow on a 2-burner gas grill.
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Spicy and simply devilish, a kick start on Malay cuisine. Egg noodles with stir-fried spinach, peas, bean sprouts, and scrambled eggs.
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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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An aromatic sauce with the nutty flavor of sesame oil and the herbal sweetness of root beer does double duty as both a marinade and a basting sauce for lamb.
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These fresh Vietnamese spring rolls stuffed with rice noodles, lettuce, carrots, mizuna, and basil are a colorful vegetarian appetizer.
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Fire up the grill and put together baseball-style hot dogs inspired by the classic Detroit Coney. Topped by onions, warmed chile sauce, and mustard, every meaty bite will take you out to the ballgame.
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Khichadi is a traditional dish-usually made along the West Coast of India. This is my version using local organic asparagus, red onions, tomatoes from the Alemany...
cooking.nytimes.com
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency
cooking.nytimes.com
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde You can also use regular garlic, though you might want to reduce the amount by half I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help
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A classic pasta, with tomatoes, pancetta, and chile flakes.