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This recipe is by Melissa Clark and takes 50 minutes, plus time to prepare dough . Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: dough, ramps, olive oil, salt, chile
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Get Garlicky Herb Sauce for Quick Roasted Chicken Recipe from Food Network
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The perfect accompaniment to your favorite Asian noodle salads. Place a few on your sandwiches for an added zing!
cooking.nytimes.com
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian “India is totally different than Trinidad,” she says
cooking.nytimes.com
This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan Ms Hutchings was featured in an article by Julia Moskin about the young people redefining Mormon cuisine, which is often thought of as casserole heavy
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A party hit, this Mexican hot chocolate cake uses red chiles, almonds, a rich ganache, and minimal flour to deepen the intense cocoa flavor.
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Get Yellow Chile Spring Rolls and Tropical Fruit Salad Recipe from Food Network
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Get Basil Oil and Cinnamon Oil Recipe from Food Network
Ingredients: basil, olive oil, cinnamon
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Wonton wrappers are stuffed with ground chicken, soy sauce, and scallions for a crowd-pleasing party appetizer.
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Get Cold Spicy Noodles Recipe from Food Network
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The classic chili spice mix is also good as a meat rub.
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Tender chunks of pork are stewed together with roasted green chiles in this classic stew.