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A charred Hatch chile pepper adds a hint of spice to grilled fresh corn in this quick and easy summer salad with goat cheese and lime juice.
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These gluten-free jalapeno poppers stuffed with cream cheese and horseradish are wrapped in prosciutto and drizzled in a simple apricot sauce.
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Broccoli rabe, also called rapini, is known for its slightly bitter and peppery taste. Blanching it before grilling helps tone down the bitterness.
cooking.nytimes.com
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
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Cayenne pepper brings the heat to this Moroccan-style carrot salad.
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Galangal, lime leaves, and lemon grass flavor this base for making most of the popular Thai soups.
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Vodka with blackcurrant liqueur and ginger ale.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 30 minutes, plus several hours' freezing. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
If fall had a signature cocktail this might be it Slice some apples, muddle Add rum, lemon juice, simple syrup, a dash of bitters, a sprinkle of cinnamon and shake
Ingredients: apple, white rum, lemon juice, syrup
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This mango, tomato, and nectarine salsa blends sweet and spicy flavors into a unique dip or topping that can be served hot or cold.
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This Greek feta cheese dip, Tyrokafteri, gets its color from roasted red peppers and its kick from pepperoncini.
www.delish.com
Carbs on carbs never tasted so good.