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www.delish.com
Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
www.delish.com
This versatile seasoning paste is fruity, smoky, and spicy. Use ancho chiles for more heat, guajillo for less.
cooking.nytimes.com
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is an extremely easy appetizer that keeps them coming back for seconds.
www.chowhound.com
Beer is good cold, but why not frozen with some cold soup? Makes for a perfect summer stunner!
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Sliced okra, stir-fried with fresh shrimp, lots of red fresh chilies, garlic, and Malaysian shrimp paste will make a main dish that's spicy and different.
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Get Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches Recipe from Food Network
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Quinoa is tossed with steamed vegetables in a light vinaigrette in this quick and easy recipe for quinoa salad.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These super easy and tasty pork chops are baked in a sauce with maple syrup, vinegar, onion, and chili powder.
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Get Chile-Cinnamon Brittle with Mixed Nuts Recipe from Food Network