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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas," says Andrew Zimmern, "At home, I fry skin-on chicken thighs until they're supercrisp.
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Chef John's homemade garlic-parmesan croutons are easy to make and the perfect crunchy topper for salads and soups.
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This is a Southern tavern made with ground turkey, and with just a bit of a mild kick from fresh jalapeno.
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Catfish fillets are coated with a spicy seasoning mix, and pan-fried outdoors in a hot cast-iron skillet for an authentically Cajun main dish that's done in only a few minutes. Watch out, though, the smoke is intense.
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This is a thick and spicy barbeque chicken recipe that has won several cooking contest. The sauce consists of molasses, brown sugar, tomato juice and spices all pureed together in a blender. Some may wish to cut the amount of pepper in half.
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Serve pork roast beast on Halloween night for a filling meal before a night of candy-eating.
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Get Texas Brisket Recipe from Food Network
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Super easy, spicy and tasty fried pickles for the pickle-lovers among us!
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Get Pumpkin Queso Fundido Recipe from Food Network
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Tomatillo salsa made with grilled tomatillos, grilled corn, jalapeño, onions, garlic
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The Sea Grill's grills day boat scallops and asparagus served with spiced sauce of garlic, oregano, saffron, and cayenne.