Search Results (3,179 found)
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Beef and Chinese broccoli chow fun is an elevated update of a take-out classic, with plenty of ginger and pepper, and chewy rice noodles to soak up the savory...
cooking.nytimes.com
A good-tasting fruit vinegar can be the cooking medium for an entire dish For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
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This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.
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Recipe for Toasted Sesame Oil and Ginger Bell Peppers with Chili and Black Sesame Seeds, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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This Mexican-style 'gravy' is a delicious accompaniment for your burritos, tortilla chips, or whatever you think needs a touch of chili powder and oregano.
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This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire-roasted green chiles.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This Chinese brisket and turnip stew recipe uses Chu Hou paste, ginger, garlic, and star anise for a brothy, satisfying stew.
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This spicy Sichuan condiment is the secret to Andrew Zimmern's Cold Peanut-Sesame Noodles recipe.
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This spicy sushi roll, made with imitation crab, gets it's heat from togarashi, chili powder, and wasabi for a quick and easy Japanese-inspired dinner.
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Put that cranberry sauce to good use.
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Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!