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cooking.nytimes.com
There’s something about pasta, cooked properly, that trumps all the other possibilities And the smell of pasta boiling is a heady cheap thrill With a few basic staple pantry items, a true feast can be ready in minutes
www.allrecipes.com
Make this filling of ground pork, onion, peas, carrots, potato, and raisins in advance of when you'd like to make empanadas to save time.
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Habanero peppers and cayenne pepper combine to bring the heat to this creamy version of guacamole.
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Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
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This simple and easy salad dressing recipe is a creamy mixture of avocado and chipotle peppers.
www.delish.com
Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.
cooking.nytimes.com
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
www.foodnetwork.com
Get Duck Breast with a Serrano Chili Raspberry- Blackberry Marsala Sauce over a Scallion Crepe Recipe from Food Network
cooking.nytimes.com
Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
www.allrecipes.com
A thick and sweet sauce made with dark soy sauce, sugar, garlic, curry leaves, ginger, and star anise. Use it with all of your Asian cuisine!