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cooking.nytimes.com
Broiling is perhaps the easiest way to cook soft shell crabs All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides — under 10 minutes It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices
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Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles.
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Get Pantry Pasta with Romesco Sauce Recipe from Food Network
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Corn and jalapeno peppers are smothered with a sauce of cream cheese, butter and milk, topped with cheddar cheese and then baked.
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These jalapeno poppers are wrapped in turkey bacon, which is a little bit lighter than regular bacon; they are a hit at every party!
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Get Atomic Ahi Poke (Spicy Ahi Poke with Chili Water) Recipe from Food Network
cooking.nytimes.com
Dongbei cai is the food of Northeast China Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
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Tex-Mex at its finest: This skillet chicken is topped with melty cheddar and a delicious black bean-red onion mixture.
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Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
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Roasted red bell peppers and Worcestershire sauce blended with sharp Cheddar cheese and a bit of mayonnaise creates a tasty adaptation of the classic pimento cheese spread.
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This barbecue side comes from Chef Peter McAndrews of Philadelphia restaurant Modo Mio.