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Warm up your menu with this spicy Indian-inspired curried tomato soup.
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For this amazing sauce, you'll need a bottle of prepared barbecue sauce, some Scotch whiskey, and a slew of spices: hot pepper sauce, cayenne, chili powder, crushed red pepper flakes, onion powder and more.
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First you saute onion with cinnamon and cumin. A very happy beginning. Then you stir in tomatoes, fresh shelled peas and coconut milk perfumed with chili powder, coriander, and turmeric. Simmer until peas are tender.
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Delicious, fried eggplant shells are stuffed with a spicy vindaloo eggplant and onion stuffing in this vegetarian dish.
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Get Mexican Street Corn Recipe from Food Network
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A Filipino pinakbet recipe by Top Chef Season 9 and James Beard Award winner (Best Chef: Southwest) Paul Qui of Uchiko restaurant.
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Mexican chicken soup, also known as caldo de pollo, is layered with a simple chicken soup over spiced rice and topped with avocado slices and cilantro for a warm and hearty meal.
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Cauliflower is the miracle vegetable.
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Recipe By: Grace Parisi Servings: 6 first course servings
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.