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Dangerously addictive avocado crema makes us wonder if we can eat tacos every night.
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These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles.
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This recipe is by Florence Fabricant and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Three-Bean Salad Recipe from Food Network
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Chipotle mayonnaise and a sunny side up egg make this grilled cheeseburger deliciously messy. The lettuce and tomato help to catch the flavor.
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This copycat of the ubiquitous NYC street food features boldly spiced chicken served with fragrant turmeric rice and a spicy yogurt sauce.
cooking.nytimes.com
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence In Indian cooking, most spices are toasted before they’re used, a process that brings up their aromatics and mellows and rounds their flavors Here they’re then rubbed onto chicken thighs and grilled, which gives them an additional smokiness that pairs beautifully with the tomato-and-cucumber relish.
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Get Grilled Butterflied Lamb with African Spices and Herbed Yogurt Recipe from Food Network
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Filet mignon marinated in an Asian vinaigrette is grilled with pineapple slices to make a fantastic and unusual sandwich. My husband loves this, it's his favorite hockey sandwich, he uses the indoor grill and gobbles them up quickly.
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This layered salad has a different taste and texture all the way through. Dig deep to the bottom to get the best mix.
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Get Beer Marinated Chicken with Pumpkin Puree and Yogurt Rice Recipe from Food Network