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cooking.nytimes.com
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Roll up a whole wheat tortilla filled with a flavorful mix of salad greens, sprinkle with goat cheese and roasted red peppers, drizzle with oil and vinegar, and lunch is ready.
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A classic pasta, with tomatoes, pancetta, and chile flakes.
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Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.
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Get Moroccan Red Harissa Chicken Recipe from Food Network
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This chilled, spicy soup is a refreshing and healthy way to start a summer meal.
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Get Atomic Ahi Poke (Spicy Ahi Poke with Chili Water) Recipe from Food Network
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Cheddar and Colby cheeses combined with pimento peppers and creamy salad dressing make this delicious homemade sandwich spread. Pimento cheese is always a favorite!
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Get Salmon and Vegetable "Stir-Fry Cheat Sheet" Recipe from Food Network
cooking.nytimes.com
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.