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cooking.nytimes.com
This is a Mexi-Thai salsa with a powerful scent and incredible flavor and came to The Times from the chef Quealy Watson, who serves it at his San Antonio restaurant, Hot Joy ‘‘I usually like to make it pretty obnoxious when it comes to the fish sauce,’’ Watson told us So we add it to taste, a tablespoon or so at a time
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Ditch the deli meat and spring for juicy steak.
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Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.
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This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For a Southeast Asian treat, try these grilled pork skewers, marinated in a spicy ginger-peanut sauce.
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Chicken, pineapple, and soy sauce combine to make this simple Filipino teriyaki dish.
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A pork tenderloin covered with an aromatic fennel rub is wrapped in bacon and roasted to perfection in this Italian-inspired recipe.
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Lentil and bulgur salad with plenty of veggies is a quick and easy main dish for lunch or dinner.
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Waiting for summer for BBQ chicken was not going to happen.
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This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.
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A thick, rich meat sauce made in the slow cooker. It's excellent with rigatoni, rotelle or any other thick pasta.