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Anaheim, jalapeno, poblano and green peppers with a host of other veggies, give this hot sauce zip and zing!
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Grilled Flank Steak with Mushrooms is the perfect summer dinner: fast, easy, and delicious, plus it feeds the whole family. Don't skip the mushrooms! They're simmered with rosemary and red wine, and make this simple dinner feel restaurant-worthy.
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With a sweet-hot sauce made from wasabi and honey.
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These tasty, hot sandwiches are served with a horseradish whipped cream sauce.
cooking.nytimes.com
This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch As Ms
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Easy! Brussels Sprouts roasted with shallots, tossed with balsamic vinegar and toasted walnuts.
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This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious, rich and creamy crab bisque, made with fresh cracked Dungeness crab meat, and stock made from the crab shells.
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This tangy, spicy sauce is great with shrimp or chicken!
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Get Easy Pan-Roasted Chicken and Shallots Recipe from Food Network