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This full-bodied guacamole tastes great on grilled hamburgers, chicken breasts, or even potato chips. The wasabi powder adds a great twist, but you can substitute prepared horseradish if desired.
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Chef John's take on Thai-style sweet chili sauce, or Nam Jim, is sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. This sauce is great on grilled chicken and pork.
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This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Black Bean Soup Recipe from Food Network
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Get Packin' A Punch Broccoli Slaw Recipe from Food Network
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Grilled pork chops get a little bit of zest with a tomatillo salsa.
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Get Thai Peanut Sauce Recipe from Food Network
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Prickly pear syrup gives this cactus margarita something a little extra in this refreshing Mexican-inspired cocktail.
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This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid’s wonderful book "Seductions of Rice" (Artisan, New York) Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt
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This recipe is by Steven Raichlen and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you've just been making chicken and broccoli with rice, you haven't seen anything yet.
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Get Halibut Seviche with Red Onions, Orange and Cilantro Recipe from Food Network