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cooking.nytimes.com
At Ducks Eatery in the East Village, the chef, Will Horowitz, believes in the bar snack as a maximum-detonation flavor bomb And he’ll go to great lengths to achieve that: Many of the dishes at Ducks, including the restaurant's wings, shown here, depend on labor-intensive rounds of fermenting and smoking For our version of the recipe, though, we asked him to reel in the effort without cutting back on the flavor
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This hearty and spicy casserole uses canned diced tomatoes with green chile peppers and cream of mushroom soup to top ground beef and tortillas for a dinner option sure to please.
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Create Middle Eastern-style egg rolls with a savory mix of cooked ground lamb or beef, minced carrots, onions, and seasonings. Fold into triangles using egg roll wrappers, and fry until crisp and golden.
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Eggs, sausage, cheese, and Southwest spices are baked in a 9x13 inch pan. I've used this yummy recipe several times with great success.
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This Spanish-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser.
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This Thai-inspired marinated steak is a family favorite. Serve with basmati rice, a fresh salad and/or soup, and fresh fruit for desert!
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Wonderful seafood risotto is made with shrimp, scallops, red peppers, and spinach!
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Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar, and ginger.
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Want an irresistible bite? Try Emeril Lagasse's fresh twist on New Orleans' favorite sandwich: the po'boy.
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Dress up juicy pork chops with pineapple and caramelized red onions sauteed in brown sugar and pineapple juice for an easy everyday dinner.
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Ground lamb is seasoned with fresh mint and cilantro, and ginger and green chili paste, and made into delicious shish kabobs. Serve with lime wedges, mint chutney, and sliced, sweet Vidalia onions.