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A delicious salad that works equally well warm or at room temperature.
cooking.nytimes.com
This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers There’s the delicious richness of the dish, its unfussiness and nostalgic value There is the constant awareness of the plight of the busy home cook, those who would just as soon use a package of frozen spinach if the results are just as good as if you washed and chopped an untold number of bunches of fresh spinach yourself
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Get Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers Recipe from Food Network
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These puff pastry pinwheels are filled with bell peppers, salami, cream cheese, and Parmesan and are a great appetizer or party finger food.
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Get Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers Recipe from Food Network
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Get Rigatoni with Spicy Chicken Sausage, Asparagus, Eggplant, and Roasted Peppers Recipe from Food Network
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This slaw gets an Asian twist with the addition of pickled ginger, hot sauce, and sesame seeds.
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This is an authentic Mexican favorite! Shredded chicken and onions are simmered in a thick and spicy chipotle sauce, then served over crunchy tostada shells.
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Get Grilled Skirt Steak with Salsa Verde and Fresh Chick Pea Salad Recipe from Food Network
cooking.nytimes.com
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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Get Mapo Tofu Recipe from Food Network
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A Filipino pinakbet recipe by Top Chef Season 9 and James Beard Award winner (Best Chef: Southwest) Paul Qui of Uchiko restaurant.