Search Results (8,054 found)
www.delish.com
If youre a dark-meat fan, try boneless chicken thighs here in place of the breasts. Theyre just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five.
www.allrecipes.com
When it comes to football party snacks, Chef John's sticky baked chicken wings are an easy winner, marinated and glazed in a rosemary, ancho, and molasses mixture.
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Spicy, piquant flavors intensify with every bite of Chef John's baked Chennai chicken wings, which are rubbed with an Indian spice mix and tossed in a bold ginger-vinegar sauce.
www.chowhound.com
Due to the shameful state of commercially packaged 'Mexican' chorizo in the U.S., I usually make my own. I never include pork salivary glands or lymph nodes...
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This homemade yellow mustard recipe gives a spicy bite to hot dogs or soft pretzels.
www.allrecipes.com
Try this bright, delightful, spicy mango sauce over grilled fish.
cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This recipe is for an herb-accented baked dish with eggplant, red bell pepper, and onion, topped with cheese.
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Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.
www.delish.com
Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
www.allrecipes.com
Chef John's recipe for baked barbeque pork spareribs with a hoisin glaze is the perfect ribs recipe any time of year.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.