Search Results (17,963 found)
cooking.nytimes.com
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
www.allrecipes.com
Napa cabbage is seasoned with crushed red pepper flakes and fermented in this traditional Korean pickle.
www.chowhound.com
A tangy, spicy way to serve potatoes.
cooking.nytimes.com
For a simple dish, pasta all’amatriciana is freighted with controversy People in Amatrice say it originated in that central Italian town, as the name implies But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins
cooking.nytimes.com
This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
www.foodnetwork.com
Get Homemade Chicken Broth Recipe from Food Network
www.allrecipes.com
Kalbi, Korean barbeque short ribs, involves marinating beef short ribs in a cola-based marinade for 2 hours creating a sweet and tender meat.
www.chowhound.com
Not found much outside south central Texas, sausage ranchera is spicy but not overly hot. Best served with a slotted spoon onto flour tortillas for yet another...
www.allrecipes.com
This recipe combines spicy, sweet, and salty with a definite Caribbean flair. The multigrain chips make it a heartier and healthier dish, and add a wonderful nutty flavor. Chicken can be subbed for the shrimp, but increase the cooking time as necessary. Serve with sour cream and picante salsa.
www.simplyrecipes.com
Step-by-step tutorial, with photos, on making homemade sausage. Includes recipe for Italian sweet sausage.
www.allrecipes.com
Chef John's bacon ranch chicken skewers will add a kick to your next cookout.