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Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta Don’t overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt – it really brings out the saline flavor of the crab Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.
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Get Red Lentil Soup Recipe from Food Network
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A popular and classic primo of the Amalfi Coast, this dish can be found on menus throughout the region in countless different versions.
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Get Dewey's Albuquerque Coleslaw Recipe from Food Network
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Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!
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A garlic and ginger rub sets the stage for a spicy, homemade cilantro chutney to serve over chicken baked in a divine cashew cream. Definitely worth the work!
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Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors.
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These burgers are chock full of spicy peppers. When handling the chile peppers be sure to wear gloves, and don't let the pepper oils come in contact with your eyes. Serve on buns with your favorite toppings.
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Get Spaghetti Squash with Fresh Tomatoes and Ricotta Recipe from Food Network
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A ground beef, corn, and bean chili is topped with cornbread in this hearty, family-friendly baked casserole that's easy on the wallet.
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The big, bold Southwestern flavors in this shrimp seasoning epitomize Bobby Flay's style. The seasoning mix would also be terrific on pork chops or beef tenderloin.
cooking.nytimes.com
Marinating, it’s said, not only adds flavor and moisture that will stay with the food through the rigors of the grilling process, but also tenderizes whatever you’re about to put over the coals There’s only one problem with this comforting culinary scenario: It’s mostly not true These ribs are grilled naked, save for some salt and pepper