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cooking.nytimes.com
Like other South Floridians, the chef Niven Patel of Ghee Indian Kitchen in Miami has access to fresh, locally grown, exceptionally flavorful varieties of bananas and mangoes he can ripen to perfection Elsewhere in the country, that’s not the case: In fact, Mr Patel said, most Indian restaurants use a canned ripe Indian mango purée to remedy that problem
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Save time by making classic buffalo wing appetizer into a dip, with loads of chicken, Frank's RedHot sauce, cream cheese, and blue cheese. Chowhound's chicken...
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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Fresh tuna steaks are first rubbed with a bold blend of spices, then seared to a delicious medium-rare.
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There are a lot of different ways to prepare salsa; this recipe puts a twist on the classic Mexican food item with the addition of avocado.
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Fresh conch is delightfully prepared in this mild fresh ceviche with pineapple and cilantro. It smells and tastes great!
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Get Roasted Chicken with Pumpkin Seed Salsa Recipe from Food Network
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Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.
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These from-scratch Italian biscotti flavored with anisette and brandy are made from an old family recipe and make a lovely holiday gift.
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This tangy curried spinach soup gets a spicy kick from serrano chiles and cumin seeds, with a crunch from cashews. Serve hot.
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Fresh green beans are sauteed with sesame seeds and olive oil, then gently simmered with chicken broth.